Sure, you can buy it, but hummus is so easy to make. I added sun-dried tomatoes for pizazz!
Shop the deli, you’ll find plain hummus, black bean hummus, roasted red pepper hummus, roasted garlic hummus, and olive hummus. Did I forget one?
Hummus is a great way to repurpose leftovers. See above for flavor ideas 👆. Replace the sun-dried tomatoes with a couple of tablespoons (or a garlic clove) of black beans, cooked beets or carrots, roasted peppers or chiles.
What is hummus?
Hummus, pronounced HOOM-us, not hume-us, is a think Middle Eastern dipped made with garbanzo beans (also known as chickpeas), lemon juice and zest, garlic, and olive oil. Tahini (sesame seed paste) is often added.
My spin was sun-dried tomatoes which add a rich flavor. Sun-dried tomatoes come dry and packed in oil. You can use either.
I use a microplane zester to easily remove the yellow skin from the lemon. Don’t zest too deep. You want the yellow part. That’s where all the lemony oils are.
It’s often served with pita to scoop up bites. Though I’ve found cucumbers, radishes, carrots, peppers, crackers, and pretzels work just fine.
Sun-dried tomato hummus
How to make homemade sun-dried tomato hummus
- Dump ingredients in food processor.
- Turn it on until everything is creamy.
beans, sun-dried tomatoes, lemon, tahini, olive oil, red chile flakes
Process until smooth
Tahini is similar to peanut butter and almond butter, only made from sesame seeds. Look for it near those shelves, or in the ‘organic’ or Middle Eastern’ sections. Not there? Check near the olives or mustard. You can order online.
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PrintSun-dried tomato hummus
Homemade hummus lets you spice it up or down, add your favorite flavors. I’ve added sun-dried tomatoes.
Hummus is a great way to repurpose leftovers. Replace the sun-dried tomatoes with a couple of tablespoons black beans, cooked beets, roasted peppers or a roasted garlic clove.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Appetizer, dip
- Method: Food processor
- Cuisine: Middle Eastern
Ingredients
- 1 can garbanzo beans (chickpeas), drained
- 2 tablespoons sun-dried tomatoes
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper
Instructions
Blend all ingredients in food processor until smooth. If it seems too thick, thin with 1-2 teaspoons water. Serve with peppers, cucumbers, radishes and whole-grain crackers.
Keeps in the fridge for up to a week.
Notes
A microplane zester is one of my favorite kitchen tools. Takes the yellow zest off the lemon in seconds.
If the hummus seems too thick as you’re blending, thin with a teaspoon or 2 of water.
This keep up to a week in the fridge.
Keywords: easy dip, bean dip, homemade hummus, food processor
