I love this hummus because it is a great recipe for beginners. It doesn’t require any chopping or special ingredient prep and it uses peanut butter instead of tahini. Let’s make hummus!
Sun-dried Tomato Hummus
- 2 cans drained chickpeas, unsalted
- 3/4 cup water
- 1/2 cup sundried tomatoes in oil w/ liquid
- 2 Tbsp lemon juice
- 2 Tbsp peanut butter
- 6 Tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp garlic powder
- 4 shakes black pepper
Add all ingredients to food processor.
Puree for 5 minutes. Scrape sides.
Puree for 3-5 more minutes.
This recipe makes a lot and it’s easy to cut in half if you need to. We’ve never had trouble eating it before it goes bad, so I always make a big batch since I don’t like washing my food processor more often than necessary.
When I first started making hummus I had a lot of lumpy hummus and I gave up for a while. But I eventually figured it out so you don’t have to. Here’s what you need to know: 1) Add enough liquid. 2) Puree it for a long time. That’s it! You’ll have delicious, smooth hummus if you follow this recipe.
I used tahini for this recipe for a long time. And then it happened: I went to make hummus and there was no tahini! I had been wanting to try peanut butter as a substitute for a while and it worked beautifully. The sun-dried tomatoes add amazing flavor so don’t skimp.
This is delicious served with fresh vegetables which is how we normally eat it. But some pita chips are a good option too, especially if you are trying to introduce this to someone who’s new to hummus.