Tuesday, January 12, 2010

Home Grown Tomatoes presents...Yummus

Sun-Dried Tomato Hummus
Home Grown Tomatoes is a weekly Vegan/Vegetarian column by Giovanina Bucci



2010 looks like it's going to be a "turning point" year. I am headed back to the land of academia after a 6 year hiatus. I'm nervous, scared, excited, ready, not ready, pretty much a bundle of every emotion out there. I think the part that has really put me over the edge is the fact that Professor Crazy Pants is requiring 15, yes count them, 15 books for his class! So that means a book a week for the next four months? He's obviously not gotten the memo that reading is like a tranquilizer for me...did I mention that they're HISTORY books? Getting through this semester is going to take some fierce motivation, concentration, and focus on my part. Do I even posses those abilities? And I'm taking two classes. I bet Beau is in real anticipation of the next four months of our lives, together, in our very small house:) I'll keep you updated on my sanity.

With said chaos about to begin, it's a great time for having easy, go-to snacks in the fridge. Hummus is a staple in our house. I make it at least once a week. I don't know if you've noticed, but hummus is a complete rip-off to buy in the grocery store and more often then not, loaded with sodium. Although I do have an affection for Sabra hummus - the smooth, creamy consistency is seriously addictive. Tangent. Back to my delicious recipe :)



Serving Size: 2-4 peeps.


1 can garbanzo beans (chick peas)

1/4-1/2 C. extra virgin olive oil

4-6 cloves garlic

3-4 Tbs. sun-dried tomatoes (in oil)

1 1/2 Tbs. tahini

1 Tbs. Bragg's Liquid Aminos

2 tsp. apple cider vinegar

1 tsp. cumin

1 tsp. garlic powder

dash of lemon pepper

black pepper to taste

juice from 1/2 of a lemon

dash of Tabasco sauce (optional)


Some of the ingredients are a bit loose in quantity, leaving you room to experiment with taste and consistency. Put all of these ingredients in a blender or food processor and mix away. I use a spatula to help the process along, making sure that all ingredients get mixed thoroughly. I tend to go for a smoother consistency, so don't be alarmed if you have to use more oil to achieve that. Also, if you pour a bit of the sun-dried tomato oil in there, it adds a nice punch of flavor. All of these ingredients, minus the sun-dried tomatoes, are a great base for whatever flavor hummus you enjoy.

Some other ideas: roasted red pepper, jalapeno and cilantro, black bean, artichoke - play around with ingredients and combinations.




I'm a big fan of using cauliflower as the "dipper", but serve with any number of veggies and/or chips. Enjoy!


1 comment:

Ms. Madore said...

YAY!!!!!!! I can totally cook this recipe and it follows my nutrition plan! Awesomeness:)

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