How To Drop A 
Flavor Bomb 
If you’re like us, you love some delicious hummus. Hummus is a three-for. That is; a) it’s good for you; b) easy to make and clean up and; c) it’s incredible versatile and delicious. You can use hummus as an appetizer. You can put it on sandwiches and wraps, you can flavor it with anything you like, from artichokes to zebras (don’t make zebra hummus, I just couldn’t think of anything that starts with Z.) This easy Sun-Dried Tomato Hummus is a great one to try out. It’s so full of flavor, you’ll be happy to just eat it with a spoon.
In my dreams, whenever I cook, a little imaginary friend follows me closely. Every time I use a dish, it’s cleaned by my cheerful and invisible cohort. When I’m done with my recipe, I look around and the kitchen is spotless. Then I wake up……and I do the dishes.
I have to say, that’s really the only part I don’t enjoy about cooking. It’s the constant clean up that goes with it that can be a real drag. That’s why when I find a recipe like this one, that’s done in one dish or pot, etc. it’s a win! Hummus is a such an easy recipe and you can make so many different kinds. It’s always made in my food processor, so it’s easy clean up too, no imaginary helpers necessary.
The Sun-Dried Tomato Hummus Recipe
Into the bowl of your food processor, add 1 can (14 ounces) of drained and rinsed chickpeas. Next add 3-4 cloves of minced garlic, 2 tablespoons of tahini paste, the juice and zest of 2 lemons 
.
Add 1 8 ounce jar of sun-dried tomatoes in olive oil. If your sun-dried tomatoes include herbs, you don’t need extra, but if they are just in olive oil, add 1/2 teaspoon herbs such as minced rosemary, basil or oregano or any combination.
Let the processor work until the mixture is fairly smooth. Adjust with salt and pepper to taste.
Toast Pine Nuts in a pan, but don’t ever turn your back! They cook super fast. Put 1/4 cup of pine nuts in a pan on medium high heat. Turn them frequently. At first it seems they will never toast, then poof, they are done, then in a few seconds they will burn. Remove them from the hot pan immediately to stop the toasting.
To serve this Sun-Dried Tomato Hummus as a dip with vegetables, chips or warm naan bread, transfer to hummus to a bowl. Top with a handful of toasted pine nuts then a drizzle of very good extra virgin olive oil.
Enjoy!
Hummus, Sun Dried Tomato
Ingredients
- 1 can (14 ounces) chickpeas
- 3-4 cloves garlic, minced
- 8 ounces sun-dried tomatoes in olive oil
- 2 tablespoons tahini paste
- juice and zest of 2 lemons
- 1 teaspoon minced rosemary, basil or oregano
Garnish
- 1/4 cup pine nuts, toasted lightly
- extra virgin olive oil
- chopped parsley
Instructions
- Into the bowl of your food processor, add 1 can (14 ounces) of drained and rinsed chickpeas. Next add 3-4 cloves of minced garlic, 2 tablespoons of tahini paste, the juice and zest of 2 lemons. Add 1 8 ounce jar of sun-dried tomatoes in olive oil. If your sun-dried tomatoes include herbs, you don't need extra, but if they are just in olive oil, add 1/2 teaspoon herbs such as minced rosemary, basil or oregano or any combination. Let the processor work until the mixture is fairly smooth. Adjust with salt and pepper to taste.
- To serve this as a dip with vegetables, chips or warm naan bread, transfer to hummus to a bowl. Top with a handful of toasted pine nuts then a drizzle of very good extra virgin olive oil.
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