Sun-Dried Tomato Hummus {Recipe}

I love hummus.  What I love even more is that I've come up with a couple of different variations now that I enjoy and can make at home.  Bonus!

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.

Sun-Dried Tomato Hummus

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
Cooking Directions
  1. Add all ingredients to the bowl of a food processor. Process until a smooth consistency; approximately 3 minutes.

  2. 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.


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