Sundried Tomato and Basil Hummus on toast with Avocado and Shrimp

This didn't include ingredients from my produce box, but was really good so I thought I would post it. I think it would be great as an appetizer served on toast rounds or flat bread.

Yesterday was kind of hot, I wasn't super hungry and really didn't feel like cooking, especially since we didn't have charcoal so I couldn't grill. Chris didn't have any objections so I made Hummus to spread on toast, with avocado and sauteed shrimp.

I increased the garlic by half (seeing a pattern yet?), and had a little extra sundried tomato that I decided to through in rather than keeping 2-3 pieces that wouldn't be good for anything. It was great.

Everything would have been perfect except the shrimp were a little off. But if they hadn't been off it would have been delicious!

Bottom Line: 4.9 Stars

Ingredients
4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
1/4 cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup finely shredded fresh basil
2 tablespoons olive oil
1/8 teaspoon paprika (optional)

Directions

• Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
• Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.