Thursday, December 30, 2010

Sun-dried Tomato Hummus


I've been snowed in for several days with my husband and my kids, so I have been making lots of food. In addition to baking bread, I've had my crockpot churning out lentil and rice, marinara sauce simmering on the stove, and pasta boiling. But sometimes we all just want to grab a snack or make a sandwich, for which I made my simple sun-dried tomato hummus. It reminds us a little bit of pizza, it's that good. We spread it on bread, dip crackers into it, and wrap it up in romaine leaves.

Sun-Dried Tomato Hummus

1 15 oz. can chick peas
1/4 cup tahini
juice of 1/2 lemon
1 clove garlic
3 tbsp olive oil
water
2 tsp salt
7 sun-dried tomatoes, drained
1/2 tsp dried oregano
1/2 tsp dried basil

Combine chick peas, tahini, lemon juice, garlic, olive oil and salt in food processor until smooth. If lumpy, add water a tablespoon at a time and pulse until desired consistency. Add sundried tomatoes, oregano and basil and process again until smooth.

Garnish with: fresh basil leaf, slice of fresh tomato, chopped black olives, or chopped garlic.
Will last in refrigerator for several days.

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