Sun Dried Tomato Hummus

When I think “Hummus,” I think “BREAKFAST, LUNCH, AND DINNER.”

That’s how much I like hummus–it’s more than a snack, it’s a meal.  In fact, it’s the kind of meal I can eat for at least two days on end (and I’ve done this plenty of times!).

So here’s a repost of an old favorite, my classic hummus recipe, but with one new, notably different and important ingredient, sun dried tomatoes.  My recipe calls for sun dried tomatoes that aren’t jarred in olive oil, but dried and oil-less.  However, the ones in oil would taste just as good and make for a creamier dish.

Pictured: Sun Dried Tomato Hummus with pine nuts, parsley, and pita bread.  Perfect for breakfast, lunch, or dinner.

Process all of your ingredients together with the sun dried tomatoes and voila! A hummus that is rich in flavor, color, and satisfaction.  Before you know it, you’ll be eating this for breakfast too.

Sun Dried Tomato Hummus

This recipe expands on an old post for regular hummus available at Clearly Delicious, here.

Ingredients:

* 2 (15-ounce) cans garbanzo beans, drained

* 4 cloves garlic, minced or pressed

* 2/3 cup tahini

* 1/3 cup freshly squeezed lemon juice

* 1/4 cup olive oil

* 1/2 cup water

* Salt & pepper to taste

* 2-3 tablespoons parsley, chopped, to taste (reserve some for garnishing, or chop a little extra)

* pine nuts, for garnishing

* 1 cup sun dried tomatoes, several reserved for garnishing

1.) In a food processor, combine 2 cans garbanzo beans, olive oil, pressed or minced garlic, olive oil, tahini, lemon juice, water, and seasonings.  Add sun dried tomatoes.

2.) Process until smooth.

3.) Taste to balance the hummus’s palette–add parsley & salt and pepper, process quickly and taste.

4.) Transfer to serving bowl and garnish with pine nuts, chopped sun dried tomatoes, parsley, olive oil and salt & pepper.

Serve with any number of dippings–pita, cucumbers, tomatoes, and peppers.

Enjoy! Makes 12-14 servings.

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–Helana Brigman