This easy 5 minute sun-dried tomato hummus is a taste sensation! Filled with zingy citrus lemon, smoky sun-dried tomato-ness and a big note of fresh sweet basil, this hummus will soon became a family favorite!!
Wait here a second… I need to finish this bite of red pepper with this so delicious sun-dried tomato hummus on it….. chomp….crunch….yummmmm!
Okay, I’m back!
A couple of months ago, I made this sun-dried tomato pesto and besides adding it to a zillion quick summer pasta dishes, egg dishes and pizzas, I added it to my weekly hummus recipe and it easily became the best thing I did all summer.
Total lie! ———-> leaving the kiddos for two entire nights was the best thing I did all summer!! But this was easily the second best thing I did all summer.
This hummus has it all – zingy citrus lemon, smoky sun-dried tomato-ness and a big note of fresh sweet basil.
You can, as I have, eat this straight out of the food processor bowl with a wayyyyyy too big of a spoon.
Or we can grow up and spoon it into a bowl, add some fresh veggies and some rice crisps to the side and serve it for a healthy lunch.
And if you think I shared any of that hummus and veggie plate with Ellie, you have another thing coming, because the one above was all miiinnnnnneeee!
Don’t worry, she had a toddler sized version all to herself! I can’t deprive my little hummus fiend of all this hummus glory. That would just be wrong of me.
I have probably told you this before, but if you like hummus and don’t make your own, you are seriously missing out.
Homemade hummus is probably the easiest thing you can make for yourself and your little one. It’s a great protein rich snack or meal and it takes all of 5 minutes to make. Probably more like 3 minutes to make and 2 minutes to scoop the warm hummus from the bowl with a carrot stick (or spoon).
3 minutes – you can do that!
Bonus – if you have a picky little one that happens to like hummus, you can easily sneak some pureed sweet potato, kale, spinach, peas or just about any other veggie into any flavor of hummus you are making without too much notice from your kiddo.
While this hummus is all about the taste explosion, you can easily toss in a huge handful of spinach with the other ingredients before processing.
But then again, I find it pretty prefect just the way it is. And I never mess with a good thing! Never ever ever! <—— HA, I’m always messing.
Before you get busy making this recipe, let’s take a minute to talk about the beet chip/sticks that I had with this recipe. Scroll back up to the first picture to take a peek, I’ll wait here….
I get kinda board with veggies sticks – it’s the same old carrots, cucumber, tomatoes and pepper sticks over and over again. Sure sometimes I toss in some broccoli or some snap peas to kick things up a fun notch – as fun a notch as broccoli can get.
When I was over at Sara’s house helping her with her new website a few months ago, she busted out these yellow beet sticks with her homemade hummus. They were crispy, dry and acted as a chip. A veggie chip. A healthy veggie chip thing that wasn’t quite a chip or a veggie. I’m not sure what to call them. But I couldn’t figure out why they weren’t wet, like my beets like to be when I cut them up. Did she bake them? Roast them? Dehydrate them?
I was was overly excited about them, but I wanted to act all foodie cool and not ask in a pleading voice ‘oh dear god, what are these amazing sticks and how do I make them???? I need this recipe RIGHT now!!!’
So, I played it cool, well as cool as I can get and didn’t ask her about them.
Then I got home and couldn’t shake them, so I texted her and begged her to tell me all of her secrets. Well, at least all of her beet secrets!
Turns out they are beyond easy to make! Score!!! Like brain-dead easy! So you can do this on 2 hours of sleep when you toddler begins to not sleep through the night again….what is that about?!?!
Here’s the beet chip recipe – peel a beet (red or yellow), cut into sticks, layer in paper towels, roll up and place in fridge until you are ready for them. I like mine to sit for an hour, but they last for a couple of days. So you can make them on Sunday and have them ready for the entire week! The best thing, they don’t bleed. So they are perfect little crisps for the kiddos to enjoy without getting all redrum fingers on us!!
Sun-Dried Tomato Hummus
1 can (15.5 oz) garbanzo beans or chick peas, drained and rinsed
1 cup sun-dried tomato pesto*
1 lemon, juiced
1 tbsp fresh basil, chopped
1/2 tsp salt
1/2 cup olive oil
1. Place the garbanzo beans, pesto, lemon, basil and salt into a food processor or blender. Pulse 3-4 times so that they ingredients get combined. Turn machine on and drizzle in olive oil and leave machine running until hummus is smooth, scraping down sides if needed.
2. Transfer hummus to a serving dish and drizzle an extra tablespoon of olive oil on top before serving.
Yield – 2 cups hummus
Storage – will last 5 days in fridge
* If you don’t have the pesto on hand, you can add 1/2 cup oil packed but drained sun-dried tomatoes, 1 clove garlic, 1/4 cup parmesan cheese and an additional 1 tbsp fresh chopped basil to the food processor or blender instead.