Sun dried basil hummus

Happy Monday! This hot weather is always welcome, but it doesn’t  make me want to turn on my oven or cook for too long in the kitchen. These sunny days make me want to pack a picnic and head to the beach or park. 🙂 If you can’t get out of the house, at least turn on your fan and eat simple picnic food like; fruits, veggies, sandwiches and hummus! I love hummus. You can tweak a basic recipe any way you like by adding or subtracting the main ingredients. I used to substitute peanut butter for tahini a few years ago and it always turned out great. If you don’t have one or two of the ingredients in my recipe, try substituting your own pantry items… may just find the next great hummus! 😉

hummus ingred

Sun-Dried Tomato and Basil Hummus
Recipe type: Mediterranean
Serves: 6
  • 1 can of chickpeas drained and rinsed
  • 5-7 sun-dried tomatoes re-hydrated
  • 6 sprigs of fresh basil, stems removed
  • 2 gloves of crushed garlic
  • ½ lemon
  • 2 tbs olive oil
  • 1 tsp sesame oil (or tahini)
  • 2 shot gasses of water
  • salt and pepper to taste
  • 1tsp paprika
  1. Blend all ingredients in your food processor of blender for 2 min until smooth and creamy.
  2. If the hummus seems too thick, add more water to thin it a bit.
  3. This hummus tastes best refrigerated, or serve immediately.
  4. Enjoy!

hummus 2