Hummus (Sun-Dried Tomatoes)

READY IN: 4mins
Recipe by Lindsay

I'm not sure if another recipe like this is on the site, but i am famous for it. It has made even the pickiest eaters gobble it down. My family will never eat storebought hummus again. I make a single serving of this recipe because all i have is a mini food processor/ chopper, but it can easily be doubled and tripled. Add more or less water as depends how thick you want the recipe. If making ahead of time make a little thinner since it loses a little water overnight. Also, if you use sundried tomatoes that aren't canned in oil, add a teaspoon of your favorite kind, since it makes a creamier texture. I prefer to use the oil in the jar to flavor the recipe. That's enough from me....enjoy!

Top Review by jenne

I just made this and will be back tomorrow to rate it (I want to let it sit a little bit for the flavors to mend). I did have to use more liquid than 3 Tbs. . .probably more like triple that. I used some oil from the sundried tomatoes and instead of water I used the liquid from the garbanzo beans. We found this to be a little too bland. I added some sun dried tomato paste (the kind in the tube that has other spices and salt too) as well as some tahini. . .still not enough. . .so I added a little Italian seasoning and some rosemary which made it much better. Not bad as written, just more bland that we are used to.

Ingredients Nutrition


  1. In the food processor/electric chopper, add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster).
  2. Add chickpeas, water, salt and pepper.
  3. Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks.
  4. Enjoy!
  5. Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.

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