No more will you need store bought Sabra or Athenos hummus in your fridge. It’s time for some flavor-packed sun dried tomato hummus to make an appearance.
You need to know why garbanzo beans are such a prominent player in my recipe making. Garbanzo beans, or chickpeas, are probably the most versatile legume in flavor, texture, and range of uses. Pureed, mashed, toasted, baked, fried, mixed, and everything in between. They’re high in fiber, phosphorus, protein, and folate. They can easily vibe with sweet, sour, savory, light, or rich flavors, like this one. They’re like the happy-go-lucky friend that everybody loves.
Funny back story on this Sun Dried Tomato Hummus
As a true Arizona native, I try to do zero baking or stove cooking in the summer if at all possible. It’s already 120 degrees outside, no need to try and equalize the inside and outside temperature. Not to mention, “slaving over a hot stove” is never a scenario I want to be a part of.
So this summer, I decided I’d use the blazing sun to my advantage. I could make my own sun dried tomatoes! (And yes, I’ve actually cooked an egg on the roof of my house, cookies on top of my car, and my fingers on the steering wheel with the heat of AZ summer.) So naturally, sun drying tomatoes would be easy, right? Not even in the slightest. You need two wooden frames with tight stitch mesh stretched in the center, and a bug/toxin-free area in the sun to put said frames for at least 48 hours. And don’t forget, you have to be outside for a good portion of this time crafting the frames, adjusting the tomatoes, and flipping them.
Let’s just say…better luck next summer. Buy the sun dried tomatoes in the jar. You’ll thank me later.
Sun Dried Tomato Hummus
- 1 can chickpeas + 3/4 of juice in can
- 2 Tbs. Tahini
- 1 Tbs. Extra Virgin Olive Oil
- 1/2 tsp. Turmeric powder
- 1/2 tsp. Cumin
- 1/4 tsp. Cayanne powder
- 1 t. Himalayan Sea Salt
- 2 cloves fresh garlic
- 1/4 c. fresh squeezed lemon juice
- 1/4 c. (heaping) sun dried tomatoes
- Partially drain can of chickpeas, leaving 3/4 of the juice.
- Put chickpeas, juice, tahini, olive oil, spices, garlic, lemon juice, and sun-dried tomatoes in a food processor and blend until smooth and creamy.
- How easy was that? Serve with vegetables, GF crackers, or add flavor to sandwiches and wraps
*I don't count calories. My recommendations on calorie counting and nutrition can be found here
Yummers. I hope you enjoy this recipe as much as I do! I’ll be looking for suggestions for Thanksgiving dishes this week. Stay tuned on social media for the opportunity to enter this contest and win an exclusive Sharing Every Bite™ shirt.