Sundried Tomato Hummus

I love hummus for its versatility.  Pair it with veggies, slather it on a pita, dollop it on steak , or eat it straight with a spoon – any way you enjoy it, hummus is kick ass.  While I’m partial to Sabra, nothing tastes better than a homemade batch.  So with a can of chickpeas lying around my cabinet, I decided to take out the food processor, pick up some sundried tomatoes, and start blending!


Sundried Tomato Hummus

Prep time:
Total time:
Serves: 5
  • 1 can Garbanzo Beans (15 oz)
  • 1/3 cup Plain Non-Fat Greek Yogurt
  • ½ cup packed Sundried Tomatoes (dry, not in oil!)
  • 2 tbsps Lemon Juice
  • ¼ cup Water
  • 2 tbsps Extra Virgin Olive Oil {divided}
  • Sea Salt, Coarse Black Peppercorn, Basil & Paprika to season
  1. In blender or food processor, combine all ingredients until smooth, saving 1 tbsp EVOO on the side. If necessary, add a few more tbsps of water to create creamy texture.
  2. Place contents evenly in bowl, smoothing the surface. With straw or back of spoon, draw circle in the middle of hummus, creating a trough. Fill trough with remaining tbsp EVOO, then top with any leftover sundried tomato pieces. Lightly season again with black pepper and paprika, then serve with pita chips, veggies, or any pairing of your choice!
Calories: 138 Fat: 4g Carbohydrates: 20g Protein: 6g

>> If you can’t find plain sundried tomatoes, jarred sundried tomatoes in oil can be used. For this modification, drain tomatoes before blending, then only use 1 tbsp EVOO at the end when preparing to serve.


imitated Sabra’s presentation, no big deal 🙂


dig in!