Thursday, August 30, 2012

{recipe} sun-dried tomato hummus

I am really obsessed with hummus. I dip carrots, crackers, and celery in it. I slather it on wraps and sandwiches, and scoop it into salads. I can't. get. enough.

I looove Sabra's hummus, especially the flavored ones. Most of the time, I wait out the sales and buy it when it is BOGO at Publix.

Being the homemade food lover that I am, I started to get an idea in my head the other day. Why don't I try to make hummus from scratch? We're talking chickpeas in a can and tahini. I never had a food processor OR a blender in my apartment in college, so it was never really an option. I decided to give it a go.

Um. So glad I did. Look at how creamy it is! It was a little thicker than Sabra hummus. Think Greek restaurant style hummus. You can probably make it even creamier by adding more liquid while it is in the food processor. But honestly, I think you will love it just the way it is! 

We made a double batch of this stuff and it was gone in about 4 days. To say we love hummus in this house is quite an understatement. :) By the way, have y'all ever tried pretzel crisps by the snack factory? They are sooooo good. They are shown in the picture above. I like them way better than normal chips!

Sun-dried Tomato Hummus:
Adapted from Ina Garten's recipe

  • 4 garlic cloves
  • 2 cups canned chickpeas, drained, with liquid reserved
  • 1 1/2 teaspoon kosher salt
  • 1/3 cup tahini paste
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons water or liquid from chickpeas, add more if it starts to dry out
  • 8 dashes hot sauce
  • 1/4 cup sun-dried tomatoes
  • Optional: olive oil and smoked paprika

  1. Turn on the food processor with a steel blade and drop the garlic down the feed tube. Process until garlic is minced.
  2. Add everything but the sun-dried tomatoes to the processor and process until hummus is creamy and smooth. Add sun-dried tomatoes and process until it is well mixed in. Add more liquid at this point if you need to.
  3. Drizzle with olive oil and sprinkle with smoked paprika.
  4. Serve cold or at room temperature.

So... who has some pita bread? I'm ready to dig in all over again!

xo, Jen

1 comment:

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