Because you can always use yet another simple, scrumptious, multi-purpose hummus recipe. Bring in the Sun-dried Tomato Hummus!
I won’t sit here and pretend that I didn’t eat this whole bowl of sun-dried tomato hummus in the time span of 12 hours.
Now that I got that off my chest, let me tell you the methods to my hummus eating madness.
My first taste of this hummus was via one of my favorite cracker recipes: The Almond Pulp cracker bread–click here for the recipe.
My next round of sun-dried tomato hummus came in the form of a giant dollop on top of my massaged kale salad, Kinda like this:
That salad was so damn good. ‘Nuff said.
By this time, I had only had about one more serving of hummus left. So, I decided to eat it alongside some grilled veggies w/balsamic reduction–which was so easy to make, by the way. Here’s the recipe.
So…you get my drift when I say “multi-purpose”, huh? This hummus was such a winner that day. and the concept of leftovers didn’t stand a chance. I hope you enjoy it just as much as I did!
Oh, and the macro counts are in the recipe notes;)
Like my salad fork? Get yours here.
Recipe
Sun-Dried Tomato Hummus
Ingredients
- 1.5 cups chickpeas (drained)
- ¼ cup sun-dried tomatoes in oil
- 1 clove garlic
- ½ lemon (juiced)
- 2 tablespoons 2 tbsp. olive oil
- ½ teaspoon teaspoon salt
- ¼ cup water
Instructions
- Add all the ingredients, except for the water, into a food processor and blend until creamy, stopping once to scrape down the sides.
- Check for texture and consistency and add water as necessary. Serve with raw veggies, crackers, or chips.
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