Every so often I get an uncontrollable craving for fresh homemade hummus. There’s no use resisting such urges, and very quickly thereafter a familiar whirring sound can be heard coming from my food processor. What goes inside you might ask?
Impulsive Culinarian’s Homemade Sun Dried Tomato Hummus Recipe
- Large can of chickpeas (28 oz.) rinsed and drained
- 1/2 cup sun dried tomatoes, chopped
- 1/2 cup good olive oil (or even better, use the oil from your sun dried tomato jar and top up with good olive oil)
- 1/2 cup water
- Juice of 1 lemon
- 2 tbsp paprika
- 1 tsp kosher salt
- 1 clove if garlic, minced
Place all ingredients in a food processor and ‘process’ for at least 2 minutes until very smooth, scrape down the sides as needed to make sure there are no big chunks remaining.
Serve your homemade sun dried tomato hummus in a large bowl topped with your favourite seeds, nuts or dried fruits and a drizzle of good olive oil.