Sun Dried Tomato Hummus

My wife and I are big fans of hummus. Typically I make a batch every few weeks or so, so that we can take some to work to snack on, or have some when we come home from work as a quick dip for chips for vegetables. My standard is the classic. A bit of garlic, chickpeas, lots of tahini, and a bit of lemon juice, salt, and cold water. But there are times when I go off that beaten path and do something a bit different, as in this case. I wanted to use some leftover sun dried tomatoes, and what better than to put them into hummus and ‘kick it up a notch’ as the good Emeril Lagasse once said.

Sun Dried Tomato Hummus

The base remains the same, however the addition of the sun dried tomatoes really adds a nice depth of flavor.

Let’s get started.

  • 15 oz can, chickpeas, rinsed and drained
  • 4 cups water
  • 1 cup plus 2 tablespoons tahini
  • 4 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • 1/2 cup sun dried tomatoes
  • 6 1/2 tablespoons ice cold water
  • Salt, to taste

Add the chickpeas to a pot, and cover with water. Bring to a simmer, and cook for about 15 minutes. Drain, and add them to a food processor.

How to make sun dried tomato hummus

Add the tahini to the food processor, along with the garlic, lemon juice, salt, and sun dried tomatoes. Turn on the processor and build a nice, smooth consistency. Drizzle in the ice water as you continue to process.  It should be nice and smooth. Taste, and adjust any salt to your liking.

Simple, easy, and delicious. Who doesn’t love that, right? Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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