Homemade Sun-dried Tomato Hummus
I am a true believer that healthy habits start young! :)
I started making my son hummus a long time ago. Now, he's 3 and he is a fanatic! Guess the apple doesn't fall far from the tree because I am too! And I love how customizable it is depending on what flavors you like! (I also have a pumpkin hummus recipe on my blog too!)
I keep it super simple when I make it! Fast, easy, delicious, nutrition...BAM, perfect afternoon snacking combo, easy to spread on toast, or perfect to take on the go with whole wheat crackers or chopped veggies! You can even spread this on top of chicken and bake it, for a whole new kick to baked chicken!
I had some extra sun-dried tomatoes I needed to use up, so that's how this recipe came about! :)
Here is what you'll need:
-a food processor or blender with a processor option
-1 15.5 oz can of chickpeas (garbanzo beans), rinsed and drained
-1 cup of sun-dried tomatoes (I use the semi soft dried ones, canned in oil is fine too- just rinse and pat them dry first)
-6 tsps of extra virgin olive oil
-1-2 Tbsps of water (depending if you use dried sun-dried tomatoes or not, you will have to adjust to get the right consistency)
-2 to 3 whole garlic cloves
-small handful of fresh parsley (or basil works too!)
-juice of one lemon
How to make it:
Put all ingredients in the food processor (see picture below). Blend well. You may have to remove lid and push the ingredients down a few times to ensure it all blends evenly. If you find that the ingredients are getting "stuck" and not blending, add warm water in 1 tsp increments until it becomes desired consistency.
Once, it is done, put it in a bowl and top with a little chopped parsley (or basil).
Serve with crackers, pita or chopped veggies. We like it best with slices of bell peppers and baby carrots!
Enjoy!
21 Day Fixers: 1 serving counts as 1 blue!
