Sundried Tomato Hummus

by Kris on April 18, 2012

I went a little crazy with my food processor over the weekend. On Saturday I spent so much time making dips, spreads, nut butters and milks that when dinner time came around, I was exhausted. Greg and I made a platter of all the dips I’d whipped up with sliced veggies, crackers and French bread and had an appetizer dinner. It was a lot of fun to have so many varieties of food in one meal. I’m also a big condiment junkie, so this was right up my alley. What I enjoyed the most about our dinner was the communal aspect.

In many cultures, a meal is shared on one large platter without individual plates. Often a form of bread like roti or naan is used in place of utensils. Dinners like this emphasize a sense of community and togetherness. This is one of the reasons I love Middle Eastern, West Indian and Ethiopian food so much. It’s a great option for a large group as you all bond over shared food.

From all the varieties of dips I created on Saturday, the sun dried tomato hummus was by far my favorite. It was tart and creamy with a mild roasted garlic undertone. I also made a hummus with kalamata olives which was a close contender. To make an olive hummus, follow the recipe below, but sub in kalamata olives instead of sun dried tomatoes.

What are your favorite add ins for hummus?


Sundried Tomato Hummus

  • 1 15oz can garbanzo beans
  • 2 cloves roasted garlic
  • 1 clove fresh garlic, minced
  • ¼ cup tahini
  • 3 tbsp. olive oil
  • ½ tsp. sesame oil
  • juice from ½ lemon
  • 2 tbsp. pine nuts (optional)
  • ½ tsp. paprika
  • 1 tsp. kosher salt
  • 1 tbsp. water
  • 3 tbsp. sundried tomatoes packed in oil

In a food processor combine garbanzo beans, roasted and fresh garlic, tahini, olive oil, sesame oil, lemon juice, pine nuts, paprika, salt and water. Pulse until smooth.

Add sundried tomatoes and process 1-2 minutes until well combined and smooth.

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