Special Sun-dried Tomato Hummus

Sundried Tomato Hummus

It’s no secret that I love dips!  Anyone who knows me knows how much I love chips, and I love dipping them in tasty dips and sauces even more.  Although I’ve given up my chip addiction for my new years resolution, it hasn’t stopped me from enjoying the dips I formally ate with them.  One dip I love to eat is hummus…it’s healthy for you, packed with protein, and tasty!  When I go to the grocery store, I always make sure if I didn’t have any at home, that I’d have a package of hummus in my cart, but I knew it was time I tried to make my own to put my food processor to the test, finally.

My friend Kristin from work told me about a basil hummus she made and loved, so I gave that a try.  It was tasty, considering it was the first time I’ve made it, but something was missing.  My next go around I decided to give sundried tomatoes with basil a try and BINGO…we have a winner!

Veggies, Chips, Crackers, Pretzels, or even used as a spread: you really can’t go wrong.


2 cloves garlic

1/2 teaspoon salt

2 tablespoons fresh lemon juice

1 (15.5 ounce) can garbanzo beans, drained

1/4 cup olive oil from sun-dried tomato jar

1/4 cup oil-packed sun-dried tomatoes, drained (about 8-10 sun-dried tomatoes), and 1 tomato for top

2 tablespoons fresh basil

1 tablespoon olive oil

1/8 teaspoon paprika

1 tablespoon olive oil

1/8 teaspoon paprika


  1. Pour in the garbanzo beans, olive oil, lemon juice, garlic, paprika, and salt; process until smooth while scraping sides as needed to incorporate
  2. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus
  3. Add the basil, and pulse a few times until mixed in
  4. Once mixed, add to a bowl, finely chop another sun-dried tomato and put top. Refrigerate for one hour before serving

    ImageThe Chef in the Works


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