Sure, you can buy it, but hummus is so easy to make. I added sun-dried tomatoes for pizazz!
Shop the deli, you’ll find plain hummus, black bean hummus, roasted red pepper hummus, roasted garlic hummus, and olive hummus. Did I forget one?
Hummus is a great way to repurpose leftovers. See above for flavor ideas 👆. In this recipe you can replace the sun-dried tomatoes with a couple of tablespoons (or a garlic clove) of black beans, cooked beets or carrots, roasted peppers or chiles.
What is hummus?
Hummus, pronounced HOOM-us, not hume-us, is a thick Middle Eastern dipped made with garbanzo beans (also known as chickpeas), lemon juice and zest, garlic, and olive oil. Tahini (sesame seed paste) is often added and it’s all blended together. As we dig deeper into plant-based eating, hummus is an easy way to add fiber and plant-based protein to your plate. It’s also a great example of good carbs to eat!
What can you do with sun-dried tomatoes? Make hummus!
My spin on this hummus is sun-dried tomatoes. They add a rich flavor because they are packed with umami (amino acids that had a savory richness to food). Sun-dried tomatoes come dry and packed in oil. You can use either.
I use a microplane zester to easily remove the yellow skin from the lemon. Don’t zest too deep. You want the yellow part. That’s where all the lemony essential oils are.
What to serve with hummus?
Hummus is often served with pita to scoop up bites. Though I’ve found cucumbers, radishes, carrots, peppers, crackers, and pretzels work just fine. Spread it on a tortilla or a sandwich. It’s almost what doesn’t go with hummus!
How to make homemade sun-dried tomato hummus
This is an easy recipe with health benefits. Bean and tahini provide e protein and fiber. It keeps up to a week in the fridge, though mine rarely lasts that long!
- Dump ingredients in food processor.
- Turn it on and blend until everything is creamy.
Cook’s note: If you want spicy hummus, double the red pepper flakes.
Tahini is similar to peanut butter and almond butter, only made from sesame seeds. Look for it near those shelves, or in the ‘organic’ or Middle Eastern’ sections. Not there? Check near the olives or mustard. You can order online.
Pin it for later!
MORE Mediterranean diet recipes
- Nicoise Salad
- Pan-seared Salmon and Caramelized Grapes
- Mediterranean Power Bowl
- Honey Lemon Panna Cotta
P.S. Hungry for more healthy living tips and recipes? Sign up for my newsletter here. As a registered dietitian, deliciously healthy eating is my focus.
P.S.S. Hummus is fiber-rich. Thought you might want to know about the free High Five Fiber Challenge.
I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.
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Sun-dried tomato hummus
Homemade hummus lets you spice it up or down, add your favorite flavors. I’ve added sun-dried tomatoes.
Hummus is a great way to repurpose leftovers. Replace the sun-dried tomatoes with a couple of tablespoons black beans, cooked beets, roasted peppers or a roasted garlic clove.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Appetizer, dip
- Method: Food processor
- Cuisine: Middle Eastern
Blend all ingredients in food processor until smooth. If it seems too thick, thin with 1-2 teaspoons water. Serve with peppers, cucumbers, radishes and whole-grain crackers.
Keeps in the fridge for up to a week.
A microplane zester is one of my favorite kitchen tools. Takes the yellow zest off the lemon in seconds.
If the hummus seems too thick as you’re blending, thin with a teaspoon or 2 of water.
This keep up to a week in the fridge.
Keywords: easy dip, bean dip, homemade hummus, food processor