I can remember the day that I discovered how easy it was to make my own hummus. That, my friends, was a very good day. I had a few cans of chickpeas hanging out in the pantry so I decided I'd look up a recipe to see what was involved making it at home. I was so surprised when I found out that with a few whirls of the food processor I could make my own dreamy hummus that rivaled anything I'd bought at the store. I ate almost an entire bowl to celebrate my culinary revelation. From that day on I always make my own, and I've come up with a bunch of flavor variations, including this sun-dried tomato version.
This recipe uses sesame oil as a substitute for tahini (sesame paste that is used in traditional hummus) and sun-dried tomatoes for a huge punch of flavor. And can we just talk for a minute about the garnish? See all of those bits of chopped sun-dried tomatoes and the olive oil drizzle? That is my favorite part. As in, I suggest you don't even think about skipping it. The garnish is the textural yin to the creamy hummus yang. You can whip up this simple easy dip for any occasion. It's easily transportable, so it's the perfect healthy snack for a day on the go. With Summer beckoning, I'm thinking beach snack for sure!
Sun-Dried Tomato Hummus
Serves 4-5 as an appetizer
1 (16 ounce) can chickpeas, drained and rinsed
1/4 cup sun-dried tomatoes packed in oil, plus 2 tablespoons chopped for garnish
1/4 cup water
1/2 a lemon, juiced
2 tablespoons olive oil, plus 1 tablespoon for garnish
1 tablespoon sesame oil
1 clove garlic
1/2 teaspoon salt
- Add all ingredients except for the garnish to a food processor. Process until smooth, pausing to scrape down the sides a few times with a rubber spatula.
- Transfer to a serving bowl, drizzle with olive oil, and top with the chopped sun-dried tomatoes. Serve with fresh vegetables, crackers, or chips for dipping.