This is a far cry from the recipe I used for years. I was so picky, you see. My hummus had to have just the right amount of tahini paste–too much or too little, it wouldn’t be good enough for me. I was also somewhat of a hummus purist. For me, there was no need to add other ingredients like roasted garlic, eggplant or even sun-dried tomatoes to make a classic better. This has been my go-to recipe for quite some time and I’ve never felt the need to find another.
Hummus is very easy to make at home with pantry staples and takes only minutes to whip together. I’d never made a habit of buying the tubs from the store until I discovered one particular brand whose classic hummus was one I found myself returning to again and again. Time has been costly lately and out of a desire to keep the larder stocked with healthy snacks for me and my husband, I’ve resorted to store-bought…but only that one brand.
But yesterday I had time and I was craving something new. Since falling in love with this sun-dried tomato dip, I’ve been keeping large jars of sun-dried tomatoes in olive oil in the pantry. But I didn’t have roasted garlic at the ready so I decided to break from habit, convinced all the while that I wouldn’t at all be happy with tampering with my classic hummus. I took the jar of tahini paste out of the refrigerator and, not surprisingly, it was past its sell-by date.
Hmmm, what to do.
Fueled by a spark of inspiration (and doubt) I threw the ingredients into the food processor. If I didn’t like it, my husband might, right? I was counting on that to keep from wasting the ingredients.
As it turns-out, this sun-dried tomato hummus was just as cheery in my mouth as it looked in the bowl. The sun-dried tomato flavor was prominent without being so bold as to overpower the chickpeas. And the substitution I made? I used a little almond butter in place of the tahini and it worked. The almonds lent a bit of welcome sweetness–feel free to use tahini if you have it. I think I may be changing my tune about classic hummus. I still love it but I’m finding that there’s room for variety.
- 2 15-oz cans garbanzo beans (chickpeas), drained
- ½ cup sun-dried tomatoes (packed in oil but drained)
- 4 cloves garlic
- ⅛ teaspoon cayenne powder
- 2 tablespoons fresh lemon juice
- 2 heaping teaspoons almond butter (use tahini if you have it)
- ½ cup olive oil, plus about 2 more tablespoons
- salt, to taste
- paprika for garnish
- Process the garbanzo beans, sun-dried tomatoes, garlic, cayenne powder and almond butter (or tahini) in a food processor until somewhat smooth. With the motor running, add the olive oil and continue to process until smooth. Stir in the lemon juice and add salt to taste. Transfer to a serving bowl, drizzle with a little more olive oil and sprinkle with paprika. Serve with pita chips or vegetables.