Sundried Tomato Hummus


Sundried Tomato Hummus

Makes about 2 cups or so

– 1 1/2 cups chickpeas, soaked, boiled and drained (this also comes out to one 15 oz can of chickpeas, make sure to rinse them!)

– about 1/2 cup oil-packed sun-dried tomatoes (save oil for later)

– juice of 1/2 a lemon

– 1/2 cup or so finely shredded fresh basil

– about 1/2 a tsp of cumin (this is key for hummus. Never forget the cumin!)

– 1 tsp onion powder

– salt and pepper to taste

Optional: save some tomatoes for topping at the end

Put all the ingredients in a food processor or blended, and blend until creamy. IF you need liquid, use the oil from the tomatoes! Nothing goes to waste! It also makes it more creamy, and really brings out the flavor. You can also add about 1/4 cup olive oil if you want, or you can add tahini, but to keep this very low fat, I usually add a little water to it if it’s too thick.

Serve with vegetables or chips or eat it plain like I do!



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