Homestyle Sun-dried Tomato and Herb Hummus


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!

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


  1. Rinse and drain beans.
  2. In a microwave safe bowl heat chickpeas for approximately 1-1.5 minutes
  3. Mash chickpeas with something like a meat mallet or potato masher. They will be hot so please be careful
  4. 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.
  5. Mix it all together and serve with a drizzling more of the tomato olive oil overtop.
  6. Enjoy!

*Photo and recipe are originals. Feel free to use recipe on your own blog but please link it back to my blog for credit. 

Lemon Garlic Roasted Chickpeas

This snack is not only healthy or cheap but it is savory and crunchy. These little poppers are also packed with fiber and protein making it a super snack – great for afternoon “pick me ups.” There are many recipes out there for roasted chickpeas ranging from sweet to savory. I am new to the world of roasted chickpeas so whenever I find a yummy concoction I’ll be sure to share.This one is just downright delicious!

Serves: 4


-1 can of chickpeas, rinsed and drained
-Juice of one lemon
-1/4 teaspoon lemon zest
-2 cloves of garlic, minced
-1 tablespoon olive oil
-½ teaspoon salt
-freshly ground pepper to taste
-½ teaspoon granulated garlic
-1 teaspoon dried herb of your choice. We like Thyme byt you could also use parsley, rosemary, basil, etc.


1.) Combine the chickpeas, lemon juice, lemon zest, and garlic in a bowl.  Mix well and allow the chickpeas to marinate for an hour. The more you let the chickpeas marinate the more the lemon/garlic flavor will be infused so feel free to marinate for more than an hour if you like.

2.) Preheat oven to 400

3.) When you are finished marinating drain the chickpeas but do not rinse. Spread chickpeas across a lightly greased baking sheet. Make sure they are in one layer. Season lightly with oil, salt, pepper, garlic powder, and herbs. Shake pan gently to coat chickpeas with seasoning. Repeat however many times you feel it takes to coat the chickpeas. Don’t overdo it though because they will just come out really salty. I try to limit it to two shakes.

4.)Roast the chickpeas for 35-40 minutes.  Every 10 minutes roll the chickpeas around for an even browning and less burn. Some of the chickpeas may pop like popcorn as they cook, so be careful when you are stirring them. When the chickpeas are a nice brown with caramelized spots they are ready to come out.

5.) As tempting as it will be to just eat them off the pan, please wait until they cool a little bit before popping a few. These suckers will be hot and it is not worth the risk of singeing your taste buds. Trust me… you are going to want to be able to taste these 🙂

6.) If you do not finish the batch you made and want to save what is left, keep them in a tightly sealed container at room temp. They will go soggy if not kept air tight.

7.) Enjoy!

*Warning-these are highly addictive!

*All photos are originals belonging to me.