Hummus with Sun-Dried Tomatoes

May 3, 2012

I’m a big fan of hummus and so is Aaron. It’s one of those great, in a pinch kind of foods. And there’s usually a tub of the Trader Joe’s variety in our refrigerator.

Back to the versatility of hummus. You can put it on just about anything—carrots, cucumbers, crackers, chips, sandwiches, olives. Really, the possibilities are endless. I once saw Aaron eat it with a spoon (and by spoon, I mean his fingers).

I finally decided to give a homemade version a try. It’s a lot easier than you might have thought. Mostly it’s just ground chickpeas. I couldn’t find tahini at the grocery store—so I ground up my own sesame seeds to make the paste. I also added sun-dried tomatoes to give it a more vibrant flavor.

All in all, I’m happy with the results. I’d love to try it again and add roasted garlic and fresh pesto.

Hummus with Sun-Dried Tomatoes 

2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained

2 garlic cloves, crushed

1/3 cup sun-dried tomatoes

1/2 cup water

1/4 cup tahini (sesame seed paste)

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon black pepper

Place beans and garlic in a food processor and pulse about five times or until the beans look lightly chopped. Add the remaining ingredients and process until smooth.


Really, that’s it. I served our hummus with some freshly baked tortilla chips, carrot slices, olives, feta, mozzarella and thinly sliced sausage.

Recipe: Adapted from Cooking Light