Store-bought hummus never really thrilled me. Â Don’t get me wrong – I love hummus. Â I love it as a dip, on salads, and on sandwiches. Â But I never discovered the delicious flavor of plain, simple hummus – eaten right off the spoon – until I made my own.
As a recent college graduate, I’m always looking for ways to make a cheap-yet-delicious meal. Â And as a recent vegetarian, beans and legumes are a great source of protein that’s delicious, filling, and full of variation. Â Even chickpeas themselvesâ€”the main ingredient in hummus, also known as garbanzo beansâ€”can be transformed into falafel, chickpea curry, or used as a topping on salads.
Granted, hummus isn’t exactly a meal on its own. Â But it’s a great food for snacking. Â My favorite ways to enjoy it:
- As a dip for carrots, celery, and corn chips
- Spread on sandwiches as a healthier mayonnaise alternative
- Thin out with some oil/water and toss with salad as a dressing
My recipe is flavored with sun-dried tomatoes and basil. Â Make sure to buy your tomatoes preserved in olive oil, and try not to get one with any extra herbs or vinegar. Â You’re going to use some of that oil in the recipe, and it will help infuse your hummus with the sweet flavor of the sun-dried tomatoes. Â Also, use lots of fresh basil.
I think the reason this homemade hummus suits me is the decreased amount of lemon juice. Â Most store-bought hummus recipes taste very sour to me, and they tend to use more citric acid. Â This probably helps with preservation as well.
If you’re like me, and never fell in love with hummus from the store, I highly recommend trying this recipe. Â It’s simple, flavorful, fresh, and mild. Â And you can always adjust the ingredients as neededâ€”if you like that sour lemony kick, add more juice and less chickpeas.
Sun-dried Tomato and Basil Hummus
- 1 7-oz jar sun-dried tomatoes in olive oil
- Fresh basil
- 4 cloves garlic
- Salt to taste
- 6 T. tahini
- 1/2 c. lemon juice
- 4 c. cooked chickpeas (about 2 cans)
- Water and/or olive oil as needed to get right consistency. Â I used some of the cooking water from the chickpeas.
- Blend all ingredients in food processor or blender. Â I used a small, hand-held blenderâ€”a bit messy, but it did the trick.