Monday, February 3, 2014

Sundried Tomato Basil Pesto Hummus

Yesterday, I had a surplus of sun-dried tomatoes left over from dinner's recipe. I also had a half-empty jar of basil pesto in my 'fridge. What's a girl to do with these ingredients? Make hummus, of course! Let's be clear about one thing: Food stylist, I am not.

Is there really any way for hummus to look beautiful? It's sort of a chunky paste of a food. But judge not a book by its cover, this stuff is tasty. I couldn't s top eating it...but that's generally the case when there's an open bowl of hummus in front of me. Anyway, here's the recipe:

Source: Me!

• 1 can chickpeas/Garbanzo beans
• 1/4 cup tahini
• 1/2 cup water
• 1/4 cup sun-dried tomatoes
• 2 tbsp. basil pesto
• 2 cloves garlic
• Salt/pepper to taste

1) Rinse and drain the Garbanzo beans. Remove the outer shell if you wish...this could produce a smoother hummus but is not necessary.

2) Throw everything into your food processor except for the salt and pepper. Process until combined.

3) Add salt and pepper to taste, blending as needed to combine.

4) Eat!

Question: What's your favorite thing to dip into hummus?


Kate Scott said...

Yum! Is tahini with the regular spices in a store or someplace special?

adailydoseoffit said...

Tahini is actually a sesame seed paste. You can usually find it in the specialty aisle with the Mediterranean foods (pretty sure that's where Meijer keeps it), and sometimes it's in the nut butter aisle (where I found it at Whole Foods). There's usually only one or two brands offered, so you kinda have to dig for it :-)

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