I came across this recipe by sheer mistake.
I was actually trying out a new veggie burger recipe when this hummus was created. Obviously the burger recipe had taken a wrong turn right about the time I blended, instead of pulsed the chickpeas and yogurt, in the food processor…
It ended up being way to runny to try and form in any kind of a patty shape. Just as I was about to toss it and try for “Veggie Burger vs Ashley: Round 2,” I made the intelligent decision to taste it.
YUM! I had inadvertently created a new flavor of hummus! I mean, that’s essentially all hummus is—ground up chickpeas and olive oil. And because I had used sun-dried tomatoes, my new hummus now had this beautiful red hue.
(And we all know that most of us, myself included, taste with our eyes!)
Don’t fret though, I will attempt the chickpea burger again in the near future. As for now, I’m simply savoring my latest kitchen snafu.
Yields: 2 ½ cups
Prep Time: 5 minutes | Total Time: 5 minutes
Ingredients:
1, 19 oz can of chickpeas, drained
3 tbsp olive oil
2 tbsp tahini
10 sun-dried tomatoes, chopped
Juice of ½ lemon
¼ tsp salt
1 clove garlic
~1/2 cup water
1. Combine all ingredients except for water in a blender or vitamix.
2. Once blended, slowly add water a little bit at a time until desired consistency is reached.
The Cook’s 2 Cents:
· I added diced sun-dried tomatoes to garnish.
Nutrition Facts:
Calories: 185 Fat: 13g Sodium: 190mg Carbs: 15g Fiber: 4g Sugars: 3g Protein: 5g
