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
- Turn on the food processor with a steel blade and drop the garlic down the feed tube. Process until garlic is minced.
- 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.
- Drizzle with olive oil and sprinkle with smoked paprika.
- Serve cold or at room temperature.
So... who has some pita bread? I'm ready to dig in all over again!