Sun-dried Tomato Hummus. A delicious riff on traditional hummus.
The Superbowl will be here before you know it, so I’m starting to test some Superbowl festive recipes just in case we get invited to a party. (Hint hint).
This recipe comes from Colorado Classique. I’m loving this cookbook. Full of great sounding recipes and beautiful photographs.
This is so easy and full of flavor and I mean FULL of flavor. I was a little afraid to use one full teaspoon of cayenne pepper, but I’m glad I did, as it added so much to the recipe. The reason I was afraid is because I use good quality spices from our local Spice Shop named Savory Spice. A fabulous little store in downtown historic Littleton, Colorado. Their cayenne is really fresh and really full of zing, zip, and zap. You can visit their website by clicking HERE. Any spice you can dream up can be found in this store.
Anyway, back to this recipe. I’ll be making this over and over. Easy as can be. We started out eating this with crackers and then switched over to corn chips. Very good either way.
- 1½ ounces dry sun-dried tomatoes
- 6 cloves garlic, crushed (next time I’ll use 4 cloves – a little too garlicky for me)
- 1 15-ounce can garbanzo beans, drained
- ½ C. mayonnaise
- 2 T. lemon juice
- ¼ cup grated Parmesan cheese
- 2 t. dried basil
- 1 t. cayenne pepper
- 1 t. salt
- Blanch sun-dried tomatoes in boiling water for 4 minutes or until softened and drain. Chop garlic in a food processor with a metal blade until finely minced. Add rehydrated tomatoes and process until chopped into small pieces. Add garbanzo beans, olive oil, mayonnaise, lemon juice, Parmesan, basil, cayenne pepper and salt and process until smooth. Serve with crackers, toasted pita wedges or raw vegetables.
Sun-dried Tomato Hummus…It’s What’s For an Appetizer