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Sun-dried Tomato Hummus

August 10, 2006 by Nicole 21 Comments

hummus.jpg

Sun-dried Tomato Hummus

6-8 oil-packed sun-dried tomatoes
1 can chickpeas (garbanzo beans), drained and rinsed
1 T. tahini
juice of 1 lemon
4 T. extra virgin olive oil
salt — to taste
fresh ground pepper — to taste
cayenne pepper or crushed red chilies (optional)

Combine everything in a food processor and process until smooth, adjusting the oil to create consistency that you like. The hummus can also be thinned with water. Add salt and pepper to taste and hot pepper if you like things a little spicy.

Good served with toasted pita bread or as a dip with corn chips. This is also really good as a sandwich spread.

Related Recipes:

  • Black Bean Dip with Whole Wheat Pita Chips
  • Creamy Blue Cheese Dip with Lemon and Chives
  • Spinach and Feta Turnovers

Around the Web:

  • Hummus Recipe from Simply Recipes
  • Paula Wolfert’s Hummus from The Wednesday Chef
  • Green Olive Hummus from Fatfree Vegan Kitchen
  • Slow Roasted Tomato Hummus from Kalyn’s Kitchen

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Filed Under: Appetizers, Vegetarian

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Reader Interactions

Comments

  1. Connie says

    August 11, 2006 at 1:41 am

    great recipe! i love making hummus, its such and 'omni-food'... great with everything! and lovely image.
    Reply
  2. Lisa Morgan says

    August 11, 2006 at 8:32 pm

    Beautiful photos. Just discovered your blog while visiting the Inadvertant Gardener site, and I love it! Thanks.
    Reply
  3. Steph says

    August 12, 2006 at 5:25 pm

    We love hummus..definitely going to have to try this one:)
    Reply
  4. Nicole says

    August 14, 2006 at 9:12 am

    Thanks everyone! Connie, if you have great hummus recipes, make sure to pass them along ;-) Steph, nice to hear from you! Let me know if you try it. I made it when Penny and Robert were here and we all LOVED it!
    Reply
  5. shivapriya says

    February 6, 2007 at 8:43 pm

    Hi Nicole I love Hummus. I have all the ingredients but got one doubt? I never use thaini so do I need to refrigerate after opening or leave it on room temperature?
    Reply
  6. shivapriya says

    February 8, 2007 at 12:44 am

    Hi Nicole I just finished making hummus and it also tasted it with baby carrots:).... its taste's sooooooo good. thankq sooo much for wonderful and simple recipe.will post the pic's as soon as I can. Can't wait!
    Reply
  7. pinky says

    July 12, 2007 at 4:59 am

    hi, i saw this recipe and want to make it on saturday 14th july for my daughter's birthday party, but i have 1 question. in the recipe 1 T. means 1 teaspoon or 1 tablespoon. please reply back asap if possible. THANKS, Pinky
    Reply
  8. Nicole L says

    July 13, 2007 at 8:32 pm

    Pinky, The big T always means Tablespoon ('cause their bigger - that's how I remember it anyway), while the little t means teaspoon. This is consistent across all recipes, pretty much. Nicole
    Reply
  9. Nickol W. says

    May 27, 2009 at 8:32 am

    I love hummus & use it inplace of mayo since i have dietary restrictions to egg. It works great on wraps as well & helps hold it inplace. My favorite is roasted red pepper hummus. Would you include a receipe for this also?
    Reply
  10. Morgan says

    August 19, 2009 at 9:18 am

    Just made this... it was delicious! I added a couple cloves of garlic, and waited until the very end to add the tomatoes.. this left them more on the chunky and chewy side--so good!
    Reply
  11. Shanna says

    November 11, 2009 at 7:32 pm

    Thanks for the fantastic recipe! I made this for a friend who's been looking for the perfect sun-dried tomato hummus for three years. He was very pleased with the results!
    Reply
  12. Food And Drink blogs says

    February 16, 2018 at 2:28 am

    great recipe!
    Reply

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