Monday, March 31, 2008


Continuing on with chickpea adventures, I tried my hand at sundried tomato hummus. The original recipe was posted on, and I changed it up to suit my taste. I love hummus of all sorts, and this did not disappoint. The tomatoes and roasted peppers add a distinctive taste to the hummus. Our houseguests said this was better than the sundried tomato hummus they usually buy at Costco. Hummus is one thing that is definitely worth making at home; it's cheaper to do so, and it takes almost no time at all. Just about everyone nowadays likes and eats hummus -- that is, except for Guy. He says he can't get past the name, "hummus." Please try this and leave me a comment if you do.

Sundried Tomato Hummus
3/4 cup dry-packed sundried tomatoes, chopped and soaked in boiling water for 10 minutes
15-0z. can chickpeas, rinsed and drained
3 nice cloves garlic
1/4 cup fresh squeezed lemon juice
3 Tbsp. tahini
2 Tbsp. roasted red peppers
2 Tbsp. extra-virgin olive oil
1-1/2 tsp. dried basil
1 tsp. ground cumin
1/8 tsp. ground red pepper (or more if you like your food hot)
Good dash of sea salt and black pepper

Drain tomatoes, reserving liquid. In work bowl of food processor, add all ingredients except tomatoes and reserved liquid. Process until smooth. Add tomatoes and process again till almost smooth. Add reserved liquid, as needed, to make a smooth and creamy hummus. Yield: about 23 oz.

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