Sun-dried Tomato Hummus

I overcame a fear this weekend!

I made hummus for the first time in six months.  As a serious vegan home cook and hummus lover, that is a long time.  But this was the first time I’ve been able to bring myself to make hummus since complete and utter failure last time.  (In case you don’t remember or don’t feel like reading that old post, I slipped up with my immersion blender while making hummus and cut my finger.  Badly.)

I actually have only eaten hummus a small handful of times since then, because it just hasn’t had its usual appeal. 

But last week I was craving hummus.  I miss it. 

I have a new food processor.  Finally, the proper tool.

It seemed only appropriate to make sun-dried tomato hummus, since that is what I was attempting to make.   

Maybe it sounds like I’m being melodramatic, and I kind of am.  Because I’m fine.  Because making this batch of hummus was fast and easy and I didn’t have a panic attack or anything.

But I’m still proud.  Not just because I brought myself to defeat this darn hummus, but because it’s awesome hummus.

I think you’ll agree.

serves 8
2 cans garbanzo beans, rinsed and drained
1/3 C tahini
1/2 C sun dried tomatoes
2 cloves garlic
optional: water or oil (try olive oil or avocado oil to use a healthy fat) to thin to desired consistency 
optional: salt to taste*
*I left it out because I add salt or other seasonings to taste as I serve the hummus, but this is one recipe where I most definitely advise adding salt.  It’s much better with it.  If you add it now, start with a good teaspoon and give it a taste.  

Combine everything in a large food processor or high-speed blender.  Blend until combined.  Do NOT use an immersion blender or a stupid 3-Cup blender that can’t hold much or deal with sun dried tomatoes.  Just in case you need to be told.  Some of us apparently do. 🙂

Oil free option:  Just for flavor, I let a good amount of oil accompany my sun-dried tomatoes into this batch of hummus.  But if you want an oil-free option, you can easily use dehydrated sun-dried tomatoes and rehydrate them in water.  I have a recipe here for oil-free sun-dried tomato and basil (you can omit the basil if you want.) 

Serving recommendation:  I thought it only poetic to serve my hummus on a bagel as I’d planned on that fateful day.  New favorite savory breakfast: toasted bagel, spread on hummus, top with harissa and kosher salt.  Dang. 

Nutrition facts per serving: Calories: 348; Calories from Fat: 98; Total Fat: 10.9g; Saturated Fat: 1.4g; Sodium: 48mg; Total Carbohydrates: 49.5g; Dietary Fiber: 14.4g; Sugars: 8.1g; Protein: 16.6g