I love this recipe! Love it, love it, love it. I first made this at my son’s first birthday party (he is now turning 4 in 11 days! tear.) and it was a huge hit. I just took a plain hummus recipe I had always used and added in sun-dried tomatoes. Voila! Taste buds sent to the moon. Homemade hummus takes about ten minutes to make, it’s cheaper than store-bought, and you don’t have to worry about nasty preservatives. You can buy organic canned garbanzo beans when they’re on sale or for a lot cheaper, you can buy dried, organic garbanzo beans in the bulk section of your local grocery store and crock pot them. Either way, you’re saving $$ and it literally takes ten minutes once you get the hang of it. Try this recipe and tell me what you think!
Oh So Good Sun-Dried Tomato Hummus
1 can of garbanzo beans/chick peas (15 oz.) rinsed and drained or 1 lb. (16 oz.) slow cooker garbanzo beans rinsed and drained
- 2 garlic cloves, minced and mixed with 1/2 teaspoon salt to make a paste
- 1/3 cup tahini (like peanut butter only it’s sesame seeds vs. peanuts)
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 c. water (sometimes a little more after you add in the sun-dried tomatoes)
- 1/4 c. of chopped sulfur dioxide-free sun-dried tomatoes, give or take depending on your taste
In a food processor blend together garbanzo beans, garlic, tahini, lemon juice, olive oil, and cumin until smooth. Add water and a bit more salt (if necessary) and pepper to taste and pulse until just combined.
Add in sun-dried tomatoes and pulse until desired consistency. Makes about 2 cups.
Serve hummus on sandwiches, with pita, crackers, veggies: bell peppers, celery, carrots, tomatoes, etc., lettuce wraps, great for tofu sandwiches (firm, seasoned tofu, hummus, basil, tomato, & pita or use butter lettuce for a gluten-free/grain-free sandwich), stuff a sliced pepper, cherry tomato or hard-boiled egg.
Hummus is full of fiber, healthy fats, folic acid, manganese, zinc, magnesium, copper, iron, and protein. The combination of protein and fiber will keep you feeling full longer.
Make this healthy spread a part of your diet and enjoy!
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Slow Cooker Chickpeas from Food Network:
7 cups water
1 pound dry chickpeas, sorted and rinsed
1/4 teaspoon baking soda
Special equipment: a 2 1/2-quart slow cooker
Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.