SDT Week – Day 3: Sun-Dried Tomato Hummus

(What’s SDT Week? Click here.)We eat a lot of hummus around here. It’s the only way I can get my almost-3-year-old to eat raw carrots and because my 17-month-old doesn’t have all of her molars, I like to give her something to dip carrots in that’s good for her because she usually just sucks it off and keeps dipping.This is one variation that I make quite often. I altered my favorite hummus recipe a bit, and I actually like it better than regular hummus.

(Wow. We made it out without goat cheese this time! Although a sprinkle of that addictive white stuff would be great on this. :))


Remember my favorite orange plate that I made? Well, this cute little bowl is what my husband made on our double date to the pottery shop. Nice work, hon. :)

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Sun-Dried Tomato Hummus

Ingredients:

2 15-oz cans chickpeas/garbanzo beans + 1/2 cup reserved bean liquid
2 T tahini sesame seed paste
Juice from 1 lemon
2 cloves garlic, chopped
1/8 tsp cayenne pepper
1/4 cup Homemade Sun-Dried Tomato Pesto (or plain oil-pack sun-dried tomatoes)
a generous pinch of salt and black pepper (to taste)
1/4 cup extra-virgin olive oil

Directions:

Put all ingredients (except olive oil) in the mixing bowl of a food processor. Begin processing and drizzle olive oil in as it blends. Continue to process until smooth and no chunks of anything remain. Transfer to a small bowl and serve with vegetables or pita wedges.

Makes about 3-4 cups of hummus.

from Perry's Plate

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2 Responses to “SDT Week – Day 3: Sun-Dried Tomato Hummus”

  1. 1

    Joanne — May 5, 2010 @ 8:51 pm

    Hummus is a staple in my life. I really like this sun-dried tomato version! And way more wholesome to dip carrots in than spinach and artichoke dip or queso or who knows what!

    [Reply]

  2. 2

    grace — May 5, 2010 @ 9:37 pm

    this is the best recipe ever, the end. it pairs one of my all-time favorite ingredients with one of my all-time favorite dip-condiment-appetizer-spreads. lovely.

    [Reply]

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