Nothing like dipping a multi-grain pita chip or carrots into a creamy hummus that is full of flavor to satisfy that afternoon craving for a snack.
Once you make hummus at home, I promise you'll realize just how easy it is to make and come up with your own favorite flavor combinations that you won't buy it at the store anymore.
I had purchased a container of tahini when I made the Spicy Hummus last week and had quite a bit left. So, what else was I going to with all that tahini but keep making hummus? I tweaked the recipe I used the last time by changing the amount of lemon juice and swapping out the red pepper flakes for chopped sun-dried tomatoes... a flavor I love!
I'm still searching for some other new ideas on how to use the rest of the tahini that I have on hand, but in the meantime, creating different hummus recipes to nibble on seems like a reasonable way to use it up!
Sun-Dried Tomato Hummus
- 15 ounce can chickpeas, rinsed and drained
- 6 tablespoons olive oil
- 1/2 teaspoon garlic, chopped
- 3 tablespoons tahini
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ounces lemon juice (approximately 1 lemon)
- 4 sun-dried tomatoes, coarsely chopped
- Add all ingredients to the bowl of a food processor. Process until a smooth consistency; approximately 3 minutes.
- Refrigerate until ready to serve.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.