Simple Sun-dried Tomato White Bean Hummus
I’ll never stop being amazed at just how delicious homemade hummus can be.
It’s SO much better than any hummus you could possibly buy, I cannot stress this fact enough!!
Now I know — Sabra is convenient and sold at every damn bodgea, so why even bother and make your own?
Because the real stuff tastes SO. MUCH. BETTER!
Like, light-years better.
And this sun-dried tomato version is going to prove it to you.
What I like about homemade hummus is that you nix those icky preservatives — Potassium Sorbate? no thank you — and instead keep your ingredients list clean, fresh, and natural.
It’s like real food made out of other real food – What a concept, huh?
This specific hummus has just 4 ingredients and takes a mere 5 minutes to make, so that alone should be enough to get your attention. But what I’m particularly in love with here is the use of white beans in lieu of chickpeas. I’ve found that white beans naturally have a creamier, smoother consistency vs. blended chickpeas, so when I’m preparing a white bean hummus I don’t need to worry about adding tahini. Not that there’s anything wrong with a touch of tahini – Quite the opposite, I love the stuff. But tahini tends to be sold in large amounts that I can never seem to finish, so not needing it to make a delicious hummus is a definite plus.
Tangy squeezes of lemon and a few pinches of savory garlic lend balancing flavor to the dominate sun-dried tomatoes, making this hummus as easy to snack on as it is to incorporate with other dishes – Dig into it with celery or bell peppers, dollop it onto chicken and steak, or smear it inside a veggie burrito.
It’s half dip, half condiment, so use it freely, and liberally!
Sun-dried Tomato White Bean Hummus
- 12 oz Cannellini Beans
- 8 oz Sundried Tomatoes in Oil – approx. (I used DeLallo)
- 1/4 cup Lemon Juice
- 1 tsp Garlic
- pinch of Salt & Pepper
- In food processor combine all ingredients and blend until smooth, scraping the sides with a spatula as needed and salt & peppering to taste. When desired texture is achieved, immediately plate and serve.
>> Leftovers can be saved in refrigerator for up to 5 days.