Sun-dried Tomato Hummus

While I am excited to post the Pumpkin Chocolate Chip Cupcakes with Cream Cheese Icing, I figured that some people might need a bit of a break from this pumpkin madness.


I absolutely love hummus. It is so easy to whip up, perfect for a snack or to bring as an appetizer, and it is incredibly versatile when it comes to what flavours you can add to it.  I have made the Chipotle Hummus a few times now so I wanted to try some other variations. Sun-dried tomatoes are a wonderful way to add some variety to your hummus!


I based this recipe off of this one that I found at allrecipes.com. That site has not disappointed me yet!

Sun-dried Tomato Hummus

• 1 large clove of garlic, chopped
• 1 can (15 oz) garbanzo beans (aka chickpeas) drained
• 1/4 cup tahini
• 1/3 cup lemon juice
• 1 jar sun-dried tomatoes (210 mL jar, drained)
• 1/4 tsp dried basil
• salt and pepper to taste
• 1 - 3 tbsp olive oil

1. In your food processor add the garlic, chickpeas, tahini, and lemon juice
2. Pulse the mixture until it is fairly smooth
3. Add the sun-dried tomatoes and the dried basil and pulse until the tomatoes are coarsely chopped
4. Season to taste with salt and pepper
5. Add olive oil until your desired consistency is reached (I usually add about 1 - 2 tbsps)
6. Store in the refrigerator until ready to serve
7. Enjoy!