This was the hummus that was intended to be eaten with vegetables, which I spoke of in yesterday's post. There have been a few times that I've made hummus only to be disappointed with the results and wishing I'd just picked up a container of it at the store. That wasn't the case with this hummus, which tasted like it had come from the grocery store or, better yet, your local Greek restaurant. The sun-dried tomato flavor was present, but light. Texture-wise, this hummus was creamy, ideal for pairing with vegetables or spread on a sandwich. I think I've found my new go-to hummus recipe!
One Year Ago: Whole Grain Challah with Cranberries
Garlic and Sun-dried Tomato Hummus
adapted from Cooking Light
*makes approximately 1 1/2 cups hummus
-1/4 cup olive oil
-2-3 tbsp chopped sun-dried tomato halves
-1/2 tsp salt
-1/4 tsp freshly ground black pepper
-2 garlic cloves
-1 can chickpeas, drained
1. Combine all ingredients in the bowl of a food processor. Process until smooth.
2. Refrigerate until cold, at least 1 hour. Serve with pita wedges, pita chips, or crudites.
*Note: this keeps for several days, but I did notice that the garlic flavor got stronger as time passed. Just something to keep in mind if you're sensitive to garlic breath!