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 desired...it 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 JanuaryBride
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.
- 0.5 (15 ounce) can garbanzo beans
- 2 tablespoons sun-dried tomatoes packed in oil, oil kept
- 2 -3 chopped garlic cloves
- 2 -3 tablespoons water
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- 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).
- Add chickpeas, water, salt and pepper.
- Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks.
- 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.