Real Hummus

5:09 PM

I like my hummus thick rather than runny.  I’ve laid off of the stuff because I ate one too many hummus/tomato sandwiches last summer.    The last sandwich contained a hummus that was terribly liquid.  Consider me back on it as of today.  I’ve had some sun-dried tomatoes in the fridge that I’ve wanted to use up.  I bought some tahini paste for another recipe I will attempt this week and I had a can of chickpeas anxiously waiting to be drained. 
We were all sitting around after a long day’s work in the yard and spring feels so close!  I wanted to make a snack that was refreshing and substantial.  Hummus seemed like the right fit.
This is so delicious.  My husband asked what I did different this time and I told him I didn’t slight him on the sesame paste.  It really does make a difference.
What You Will Need:

1 (15.5 oz) can of chickpeas, drained
About ½ C tahini paste (you can find it in the International section at most grocery stores, Kroger if you’re in Richmond)
½ lemon
Handful of sun-dried tomatoes
What You Already Have at Home:
2 large cloves of garlic
About 3 T of olive oil
Dash of Salt and Pepper
Dash of Cayenne Pepper
¼ tsp Cumin
Food processor
1)      Pour all ingredients except for olive oil in food processor.

2)      Drizzle olive oil in while pureeing.
3)      Serve with carrots or pretzels.
(Store in fridge for about a week.)

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  1. Yum Hummus!!!! My sisters and I just started our first themed blog hop over at Sunday!. This weeks theme is appetizers. We would love for you to come over and share these or any of your favorite appetizer recipes with our blog readers. Have a great weekend.


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