We love hummus and find our homestyle recipe to be better then the store bought stuff. This recipe isn’t exactly creamy because it is hand mixed, and that is one of the things we love most about it. Every bite is different with chunks of tomato, chickpea and garlic. I’m seriously about to go break some out of the fridge just talking about it. It’s that good! We like to make it not only for ourselves but as an appetizer for when we have friends/family over. Definitely a crowd pleaser! Perry always gives five stars and here is why:
“This hummus is unique in that it’s not what you would expect hummus to be.. I was used to what Kelsey calls “liquid hummus” from the store before she introduced me to this recipe. I’m hooked and am now appalled by store bought hummus. I like this recipe because it is thick, hearty and versatile. Each batch never tastes the same because Kelsey likes to experiment with herbs. That being said we’ve never had a bad batch. We usually eat this hummus with triscuits making it a delicious protein/fiber snack.”
Serves: a ton Calories: 30 calories/ tbsp Time: 15 minutes
- 2 (15oz) cans of chickpeas (garbanzo beans)
- 1 medium jar of sliced sun-dried tomatoes in olive oil
- 4 cloves of garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp parsley
- 1/2 tsp dill seed
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- Rinse and drain beans.
- In a microwave safe bowl heat chickpeas for approximately 1-1.5 minutes
- Mash chickpeas with something like a meat mallet or potato masher. They will be hot so please be careful
- Once it’s cooled a bit add 1/2 of the jar of tomatoes and oil (you can use more if it suits your taste but at least use half of the jar), garlic and spices.
- Mix it all together and serve with a drizzling more of the tomato olive oil overtop.
*Photo and recipe are originals. Feel free to use recipe on your own blog but please link it back to my blog for credit.