"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sun-Dried Tomato Hummus Recipe

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This recipe for Sun-Dried Tomato Hummus, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Jasa
Added: Tuesday, November 4, 2008


2 - Cans Garbanzo Beans; 1 can drained, reserve the juice in the other

3 Tbsp Tahini (sesame seed paste)

3 Tbsp Lemon Juice

1 clove garlic

2 Tbsp Olive Oil

c. Sun-Dried Tomatoes

tsp Paprika

Tsp Cayenne Pepper (optional)

Salt and Pepper

Blend the garbanzo beans with their juice and the tahini in a food processor until smooth. Add the lemon juice, garlic, paprika, cayenne pepper and sun-dried tomatoes and blend until sun-dried tomatoes have broken down and mixture is smooth. Stream in olive oil while food processor is running. Add salt and pepper to taste.

Store in an airtight container in the refrigerator and this will last for about a week. Serve with veggie sticks, pita chips, etc.


You can add almost any flavor you would like to hummus. Some mix in ideas are pesto, artichoke hearts, roasted bell peppers, roasted garlic, or nothing if you are in the mood for plain!




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