Sun-Dried Tomato Hummus

It's once again time to talk about how much I hate moving.

I took some time today to go through the insane amount of paperwork that I keep around for no reason.  As each year goes by, we (and by we, I mean "everyone in the world") are going more and more paperless.  Yet, I still have documents from 2007 all up in my grill.  Why!?!

In addition, I've been hoarding a ton of recipes that I tore out of food magazines over the past several years.  I had this not-so-great system where I would rip out the recipe and then loosely categorize it so I could find it later and actually make the dang thing.  Well, I'm sure you can guess how well that has been going... Spoiler alert: Not well at all! I've maybe made three of those recipes in the past three years.  Hmmmm... So anyhow, I cleaned out a lot of papers and old books and work manuals that I'm never going to look at again.  It feels great to get rid of things but honestly, I just need someone to remove my paper-hoarder gene.  It's stressing me out.

When I'm stressed out, I tend to overeat.  To counter this, I decided to at least give myself something healthy to munch on.  Shockingly, it's been working!  In fact, it worked so well that I've been craving this hummus over sweet treats!  If you know me at all, you know that's a bold statement.  I'm never one to pass up chocolate or caramel or popcorn (which is not really sweet but dangit my popcorn obsession is spiraling out.of.control.).  When I see this hummus, every other option goes out the window and all of a sudden I'm sitting on the couch watching YouTube videos and munching on hummus, carrots, and sweet peppers.  I'm really hoping this trend continues, but I do have all that 50%-off Valentine's candy hanging out in my cupboards and they are calling to me...


Sun-Dried Tomato Hummus
makes 2-3 cups

Print Recipe

  • 1/4 cup lemon juice
  • 1/4 cup peanut butter (crunchy or smooth)
  • 1 1/2 tablespoons olive oil + extra for serving
  • 1/8 teaspoon sesame oil
  • 1/4 cup sun-dried tomatoes
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt + more to taste
  • cayenne pepper, to taste
  • 1 (15-ounce) can chickpeas, drained and rinsed

1)  Pour the lemon juice, peanut butter, olive oil, and sesame oil into a food processor or blender.  Blend until smooth, 30 - 45 seconds.

2) Scrape the sides of the container to ensure all the ingredients are mixed together.  Add in the sun-dried tomatoes, garlic, cumin, paprika, salt, cayenne pepper, and 3/4 of the can of chickpeas.  Blend until the mixture is incorporated.

3) Scrape the sides of the container once again.  Blend for another minute, then add the rest of the chickpeas.  Blend another 30 seconds.  If you want a smoother hummus, continue to blend until the desired consistency is reached.

4) Pour into a serving dish and top with a drizzle of olive oil and chopped sundried tomatoes.  Store in an airtight container in the refrigerator for up to one week.