Sun Dried Tomato and Basil Hummus

For a long time, I refused to try hummus. It didn't matter to me that it was only mashed up garbanzo beans (aka chickpeas), I didn't go anywhere near it.  

Several years ago, however, I decided it was time to overcome this "fear of hummus." I picked up a baby carrot, dipped it in, and took a bite. I instantly loved it.

A little while after that, we decided to start making our own hummus. It only requires a few ingredients, so we thought why not try to save a little money and make it ourselves?  Here is my mother's recipe for Sun Dried Tomato and Basil Hummus.

Sun Dried Tomato and Basil Hummus

What You'll Need

~ 1 Can (about 15 oz.) garbanzo beans (Or you can use dried, just cook before use)

~ 1 Tablespoon fresh basil

~ 2 Cloves garlic

~ 1/4 Cup sun dried tomatoes, reconstituted 

~ 2 Tablespoons olive oil

~ 1/2 Cup water

~ Salt/Pepper to taste

If using canned garbanzo beans, choose the "No Salt Added" or low-sodium options. If you choose the low-sodium can, rinse the beans before use! This way, you reduce the sodium content a little and the hummus will taste "cleaner." 


Put all ingredients in a food processor, blend until smooth, and you're done! Easy peasy right? It's not the prettiest color of hummus out there, but it's pretty flavorful and goes great with practically anything! If you're a hummus lover like me, do you make your own as well? What flavors have been successful/not successful for you?