Food & Drink Magazine

Sundried Tomato Hummus

By Msadams @HilaryFerrell

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There are few foods in my life that I have to eat every day.  Hummus happens to be one of those foods that I can’t live without.  Since I just picked up tahini the other week (humus’ defining key ingredient), I thought I would try my hand at making some homemade hummus.  To give it an extra kick, I added in some tomatoes and basil.  Hope you enjoy!


  • 2 tablespoons tahini
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 15 ounces canned chickpeas
  • 1/2 cup of reserved water from canned chickpeas
  • 1 tablespoon tomato paste
  • 1/4 cup sundried tomatoes


The key to making smooth hummus is removing the chickpeas’ outer shell.  Sure, it’s time consuming but the result is so silky smooth that it’s worth it.

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For those of you who have never deshelled a chickpea, you simply place the chickpea in between your pointer finger and thumb and gently squeeze.  The chickpea should then separate from the shell.

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Now just repeat that about a hundred times until all of your chickpeas have been stripped naked.

Add the 1/2 cup of reserved chickpea water and the deshelled chickpeas to a food processor and puree for 1 minute.

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Now add remaining ingredients to food processor, salt, tahini, tomato paste, sundried tomatoes, and basil.  Puree for another minute until creamy smooth.

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I was super shocked to see just how easy and delicious homemade hummus can be.

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Not to mention just how friendly it is on the wallet.  $1 for a can of chickpeas versus the $4 for the Trader Joe’s premade hummus.

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I can’t wait to make tons of different variations of this recipe.  The possibilities are endless.  Good thing hummus is super refreshing on these hot, humid days.

What are your favorite hummus varieties?

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