Sun-dried Tomato Basil Hummus

I love hummus.  Being able to blend our own healthy and vegan friendly hummus is just awesome (thank you food processor).  Plus- it is so easy to make and make in many different variations- and you can add to salads, spread on bread or even just dip veggies in it for an awesome- full of goodness vegan/healthy snack.BLEND!

I can’t wait for the possibilities.  Here is our first go around- The sun-dried Tomato Basil Hummus (this makes about 3 cups- or 6 snacks for Rick and I):


  • 1 can white beans (I used a can of White Kidney Beans- next time I will just soak dried ones and use those- so much cheaper!)
  • 1 can garbanzo beans (Really disappointed in HyVee with this one.  We had to find them at the salad bar- because they were so poorly stocked.  Again- next time will soak)
  • 2/3 cup sun-dried tomatoes (tip: if they are really dry- soak them in some water for about 20 min)
  • 1 cup fresh basil
  • 1/2 Cup lemon juice
  • 3/4 tbs sea salt
  • 1/3 cup EVOO (extra virgin olive oil)
  • 1 heaping scoop of tahini (it’s a product made of blended sesame seeds- it smells like peanut butter and holds the hummus together better)
  • Ground Pepper


  1. Drain the excess liquid from beans and rinse
  2. Add all ingredients to your blender or food processor
  3. Pulse and blend until creamy (your own personal preference)
  4. EAT!


Rick– 8 out of 10 (It’s Awesome)

Kassie– 6.5 out of 10 (Really good- but could use some more EVOO and Pepper)

Kassie Thoughts: We may try again with more EVOO and pepper- you can also add garlic for flavor (Rick isn’t big on garlic and I’m not big on garlic at work…)

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