Sun-Dried Tomato Hummus

Sun-Dried Tomato Hummus

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


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