I''m not a fan of sundried tomatoes, but this recipe was good, I added roasted garlic to spruce up the flavor a little. I also reduced the amount of lemon juice. otherwise a very good recipe. thank you for posting it.
I had some sun dried tomatoes I wanted to use up, and this dip was delicious with them. I liked it so much.....I used it as a spread on a roast beef sandwich as well. Thank you so much for a great, versatile recipe. Definitely a keeper for me!
I love sun dried tomatoes and hummus. Putting them together is only natural and bound to be fantastic. I just found that 1 cup was way to much for this recipe. I would half the tomatoes next time. There was no creaminess left, but the flavor was great. (did leave out the cumin)
i need another handful of stars to award this recipe!! i used sundried tomatoes that had been marinated in oil, and i threw in about a 1/4 cup of goat cheese. i also processed about 1/3 of the tomatoes directly into the hummus, and stirred the remainder in. other than that, i followed the recipe precisely. the result was amazing! thank you, so much!
Very good! I did not have any Tahini or parsley subbed cilantro instead. Even my 4 yo how doesn't like tomatos said it was very yummy. Thanks for sharing!
I bought some sun-dried tomato hummus from the store and it was good, so decided to try and find a recipe so I could make it myself. This fit the bill and is my favorite homemade hummus recipe so far! This is the third one I've made. The taste is very similar to pizza. My sun dried tomatoes were packed in olive oil, so I reserved some of it and used it for the called for 2 tablespoons in this recipe. I also skipped the garlic since I am not fond of its flavor in uncooked foods.
Followed this recipe pretty exactly but doubled it (and nearly blew out my Cuisinart). Absolutely delicious - the flavors are just wonderful... for a non-traditional hummus, I really think you need some zing and zang and this recipe delivers it. I'm a little curious how sun-dried tomatoes pureed in with the hummus would change the flavor, but adding the chopped pieces, and letting the flavors blend a bit does nicely and adds additional texture. In the future, I may add some of the cooked chickpea water (I use dried peas to start) to the mix in order to thin out the hummus. In all, I'll be making this again - highly recommended.
This was my first time ever making hummus, followed it almost to the letter, but had to substitute basil for parsley and left out the cummin, oh and I pureed the sundried tomatoes in the hummus, and it was a really delicious hummus, the verdict was "WAY better than shop bought". I served it with crudites, and toasted wholemeal pitta fingers. I got about four servings.
Nice balance of ingredients! Very tasty!!
Really good! I didn't have parsley, and used fresh basil instead. I used about 2 cloves of garlic. Used this hummus to make veggie wraps to bring to work for lunch. Very satisfying!