Creamy Sun-dried Tomato & Basil Hummus
I’ve been a lover of all things hummus for decades now & typically have a package readily available in the fridge. My husband & I have been saying for years that we should make our own homemade hummus. Well, we finally got around to making a batch ourselves & I must admit I prefer the homemade version better than store-bought.
What makes this recipe healthy?
– Chickpeas: also known as garbanzo beans, are a rich source of vitamins, minerals, & fiber. They’ve been known to aid in weight management, improve digestion, & reduce our risk of disease. Additionally, this legume is high in plant protein.
– Sun-dried tomatoes: are little gems packed with nutrients & anti-oxidants (including lycopene) that are believed to decrease the risk of certain cancers, neutralize free radicals, & decrease inflammation.
Loaded with essential vitamins, like vitamin C, which supports a healthy immune system. They also serve as a great source of fiber & contribute to heart health.
– Fresh Basil: is an aromatic herb that contains many vitamins & minerals, as well as antioxidants; helping to fight free radicals in the body. Try to grab fresh basil leaves over dried as fresh basil will maintain all of its nutrient goodness.
What can I serve with this hummus?
- Serve it as a dip with fresh veggies; cucumbers, carrots, bell peppers, zucchini, cherry tomatoes, celery sticks, sweet potato, & cauliflower come to mind.
- Not only is hummus a great dip but it makes for a great spread for your favorite sandwiches & wraps.
- Spread on your favorite pitas chips, pita bread, whole wheat crackers, & tortilla chips for a simply delicious snack or appetizer.
- Add a tablespoon of hummus to your favorite homemade salad dressing recipe for a creamy, flavorful salad dressing. Or mix into your salad by itself for a different spin on traditional dressing.
Variations to try:
- Spicy hummus – Stir in a teaspoon or two to taste of red pepper flakes or a pinch of cayenne pepper.
- Sun-dried tomato & olive hummus – stir in ¼ cup chopped kalamata olives after blending the hummus.
- Roasted red pepper & sun-dried tomato hummus – add ¼ cup roughly chopped roasted red peppers to the food processor with the chickpeas & other ingredients.
How to store leftover hummus:
Leftover sun-dried tomato & basil hummus can be stored in an airtight container in the refrigerator for up to 5 days.
Can I freeze hummus?
Yes, you can freeze hummus for up to three months although the taste and texture may be slightly comprised. Freeze it in an airtight container & thaw it out overnight in the refrigerator overnight.
Can you make hummus in a blender?
You can make hummus in a high-speed blender. If it’s made in a regular blender, the texture may turn out thick & a bit chunky.
