I can’t believe I haven’t shared this recipe with y’all yet! I made it so frequently for about a year and then kinda forgot about it. Hummus is my go-to dip and I have modified and merged several recipes to create my favorite version. I used to bring in to work to share with my co-workers and had many a request for the recipe, or just to bring them some to take home!
My mini food processor is perfect for things like this. It’s so much easier than using the huge one that I have (although I love that one too). I think the ingredient in hummus that most people are most unfamiliar with is tahini. It’s sesame seed paste – kinda like peanut butter but with sesame seeds. My HEB carries several different brands of tahini and I’ve used it in a couple other recipes besides hummus. It stores pretty well, so you don’t have to worry about it going bad in your pantry if you only use it every now and them.
I love the rich red color that this hummus turns because of the tomatoes. And it definitely gets better the next day. . . I think I’m going to go eat some now . . . 🙂
Creamy Garlic and Sun-Dried Tomato Hummus
1/4 cup water
1/4 cup tahini (sesame-seed paste)
3 garlic cloves, peeled (or more if you’d like)
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
4 oz sun dried tomatoes in olive oil
Put all ingredients in the food processor and blend until creamy consistency is achieved. Add more olive oil or water as needed to achieve the desired consistency. Top with a drizzle of olive oil and a sprinkle of cumin.