Sun-Dried Tomato Hummus

After making Dreena Burton’s Roasted Red Pepper and Almond Hummus from ED&BV, I realized just how fantastic homemade hummus can be. Making Dreena’s hummus gave me the courage to whip up a recipe of my own, and the half-empty bottle of sun-dried tomatoes in our fridge gave me the idea for Sun-Dried Tomato Hummus. I recommend using tomatoes packed in oil; the recipe calls for just a touch of it, and the olive oil from the jar is bursting with sun-dried tomato flavor.

Am I willing to give up my beloved Supremely Spicy Sabra Hummus? Heck no… but I certainly will be alternating my favorite store-bought hummus with homemade versions.

Ingredients:

• 1 cup garbanzo beans, drained
• 2 Tbsp oil-packed sun-dried tomatoes, undrained (the olive oil in the jar is packed with flavor – you’ll end up with about 1 Tbsp of olive oil)
• 1 large garlic clove
• juice from 1/2 of a lemon
• 1/2 tsp red pepper flakes, or more to taste
• 2 Tbsp chopped fresh parsley
• Kosher salt and freshly ground black pepper to taste
• 1-2 Tbsp water*, as needed to reach desired consistency

Super Simple Directions:

1. Combine all ingredients BUT water in a food processor. Pulse until well combined.
2. With motor still running and lid still on, add just enough water through the “feed tube” to reach desired consistency.

*For a creamier consistency, you could substitute additional olive oil for the water.