Recipe courtesy of Jackie Newgent

Sun-Dried Tomato Pesto Hummus

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 cups


Sun-Dried Tomato Pesto


Yield: 1 1/2 cups
  1. Add the sun-dried tomatoes, pine nuts, and garlic to a food processor. Cover and pulse until just combined. Add the tofu, broth, lemon juice, salt, and pepper. Cover and pulse until just combined. Slowly pour in the oil through the feed tube with the processor running and puree until desired consistency. Stir in the cheese and adjust seasoning. Use immediately or store in the refrigerator with very thin lemon slices on top to help prevent browning.