Sun-Dried Tomato Hummus

To start with, you may have never eaten hummus. You may think that it’s that gross-looking mush that hippies eat with pita bread. Well, let me just introduce you to  my friend:

Sun-Dried Tomato Hummus.

He’s a lot zestier and zingier than most hummus types. Not all hummus is created equal, people!

The great thing about hummus is that it’s so versatile. You can eat it with any sort of crunchy veggie or make a plethora of great sandwiches out of it. (My favorite is a hummus-cheddar melt on wheat.)


This recipe is adapted  from one that my  friend found in a magazine. I changed it up a little bit to save calories and add flavor.

Here’s what you will need:

1 Can of Chick Peas (aka Garbonzo Beans)

1/2 Lemon

1T Chopped Garlic (pre-chopped is fine)

1t Tahini Paste

1/8 c Olive Oil

1T Cumin (or more to your liking)

Parsley (2T Fresh or 1T Dried)

1t Salt

1T Sun-Dried Tomatoes in Their Oil

So, before we get going, let’s talk about the ingredients on this list. Try to buy all Organic. If you can’t or don’t wish to, that is your prerogative, but it makes this yummy health food even better for you! As you’ll see in the pictures below, I used a majority organic, but not completely.

Tahini paste! You may not of heard of this lovely little wonder, but it’s muy delicioso! It’s kind of like almond butter, but made with sesame seeds. It adds a lot of smooth flavor to your hummus. But, it can be a little expensive to buy a whole jar for just one teaspoon. You’ll be fine without it if you choose not to use it.

Okay, well here’s the play-by-play:

1. Get out your handy-dandy food processor and place the whole can of drained chick peas.

2. Add the garlic and spices on top.

3. Pulse until your beans are no longer “bean-shaped”  and the spices have been incorporated.

4. Get out your lemon and roll it on the counter with your palm as hard as you can.

*This step is really important to get the most out of your lemon. This will loosen those lovely lemon juices.

5. Take half of the lemon and squeeze it into the empty bean can or into a bowl.

6. Pour the lemon juice in through your hand, as to make sure you keep all of the seeds and most of the pulp out of the mix.

7. Get out your tahini and mix it to incorporate all of that separated oil on top.

8. Add the tahini.

9. Pulse until your beans start to look more smooth.

10. Pour in the olive oil, while pulsing, through the top of the food processor.

11. Add your sun-dried tomoates.

12. Pulse until they have been chopped up finely and incorporated well.

13. ENJOY.

*This makes about 1.5 cups of hummus. Store it an an air-tight container in your fridge. It lasts about 2 weeks.

So here is the recipe through pictures.

I hope you fall in LOVE with hummus like I did.


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