Skip to content

Fall Musings and Sun-Dried Tomato Hummus Recipe

October 3, 2010

Making homemade bread – $2.00, making homemade hummus $3.00, finding out that the flying burrito (think full pot of forgotten chili) can actually fly throughout your kitchen? PRICELESS!

This afternoon I found myself making homemade sun-dried tomato hummus, homemade bread which is in its second rising and finding out that the flying burrito (think full pot of forgotten chili) can actually fly, quite literally, into every nook and cranny your kitchen has to offer. After cleaning up (again) my kitchen floor, I am still laughing at myself as I tried to cleverly stupidly think I could simply cover up the open pot of chili with plastic bags and flip the pot over to catch the forgotten chili in need of being thrown out into said plastic bags easily. Nope. Never. Wow. The chili went everywhere… and I mean everywhere!

I never knew chili could fly at that velocity into places even I haven’t visited in my well-used kitchen. Even my slippers that were on my feet had to be thrown out, including the kitchen mat. So what – at least there’s amazing sun-dried tomato hummus and homemade bread about to be baked in the oven.

So here’s how to make great tasting sun-dried tomato hummus easily that goes great with everything including freshly grilled whole wheat pita bread, tortilla chips and fresh sliced homemade bread toasted on the grill.


1 can of garbanzo (chick peas) beans (12 ounces) rinsed. (I believe it’s a number 2 can)

4 garlic cloves

1 teaspoon kosher salt

juice of 2 fresh lemons

1/2 cup tahini paste

1 cup olive oil

1/2 teaspoon fresh cracked pepper

1 teaspoon cumin

1/2 teaspoon crushed red pepper or less

1/4 cayenne pepper (optional)

6 pieces of sun-dried tomatoes – marinated or dried

1/2 cup water (as needed)

1 working food processor

Instructions on How to Make Homemade Sun-dried Tomato Hummus from Scratch Recipe:

Generally you will be adding most of the ingredients, and adding the sun-dried tomatoes lastly. The liquids are relative and aid in thinning out the homemade hummus that can’t even compare to that tubbed stuff you can buy at the grocery store. This yields roughly just over two cups and lasts two weeks in your refrigerator, should it even last that long at all, since it’s that great….u huh!

1) Rinse can of chick peas/garbanzo beans under cold water in colander in kitchen sink.

2) While beans are draining, set up food processor and place garlic cloves into processor – pulse or use on low setting till garlic cloves are nicely chopped.

3) Add rinsed beans into processor, add salt, tahini paste, pepper, half of the olive oil, cumin, crushed red pepper and other dry seasonings. Pulse at first, then on medium setting run food processor till mixture is relatively smooth. If you find it still rather lumpy or thick – go to step four.

4) I tend to add more liquid after my initial pulsing and processing (a 1/4 cup at a time) to help smooth out the hummus to this smoothness that I like it to be.I also taste-test at this point to see if any more seasonings will be needed.

5) Once it’s the smoothness that you like, add the sun dried tomatoes, and with a little more whirling of your food processor, they will have chopped them little selves into bits, creating a fantastic tasting sun-dried tomato hummus. It should not be runny, but thick enough to hold its shape on a spoon.

6) To serve up your hummus, place about a cup in a shallow bowl or plate, drizzle either olive oil or even sesame oil on top, sprinkle with sesame seeds and serve it up with crackers, freshly grilled pita bread slices or even toast. Simply dip or spread onto your crackers and serve it up!

7) In storing your freshly made hummus, the usual thing to do is to place it in a container that has a good lid – but drizzle some olive oil over the top of the hummus, and even sprinkle a bit of paprika on the top, then seal with lid and place into your refrigerator. Let it sit out for 10 minutes before scooping it out into your serving bowls, and voila – enjoy!

8) Do note, that the garlic and other seasonings will come out a bit once the mixture has had some time (about an hour) to meld.

Where can I find tahini paste? I usually find tahini paste either by the peanut butter, the international isle or in the organic section of my grocery store. It can be around $5.00 here in NY and when you open the can, you may find that it has separated – not a problem. Carefully with a spoon, stir it up slowly at first, since the thick tahini will be at the bottom while the sesame oil will be on top. Once stirred, it rarely separates again. Keep the can once opened, in your refrigerator to keep it fresh. One can of tahini paste usually make three – four recipes of hummus as mentioned above.

When ever I made this, my friends and family can never get enough. They keep coming back for more… I am just saying. I often will have this for lunch, since chick peas/garbanzo beans are full of protein and fiber and when served up with crackers or grilled pita bread (my favorite way) which I then slice into little triangles – I am satisfied way more beyond then a burger would do me for lunch. And it’s a very affordable little appetizer to bring to a potluck or to have ready for your next dinner party!


Chow Ciao for Now,

The Chef Maven

2 Comments leave one →
  1. Joanie permalink
    October 29, 2010 11:23 am

    Thank you, thank you, thank you, can’t wait to make it although I am sure it won’t taste as good as yours. Keep those recipes coming.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: