My new favorite Homemade Hummus Recipe is sundried tomato! This hummus took my love affair with sundried tomatoes to a whole new level. To think a few months ago I would have sworn I hated sundried tomatoes! Thank goodness I tried them again! This vegan, low fat hummus is so easy to make and will literally knock the socks off of any store bought hummus you might find. What’s even better is that this is so much cheaper!
I’m trying to become more frugal with my food budget. I’m finding that by buying dried beans and making them myself at home, I’m saving so much money and I get to control the salt and the ingredients (no crazy preservatives here). I was able to find organic dried chickpeas on sale for $2 a bag. The entire bag made about 5 cans worth of chickpeas. Of course you don’t have to make them all at one time and they could not be easier to make! Just soak overnight and simmer for 1 1/2 hours on the stove and store in glass pyrex. Easy peasy!
Hummus is my go to snack right now. I’m also loving this homemade hummus recipe on flatbread and in my salads. Hummus adds tremendous flavor and a creamy texture to the dish. It also helps keep me full and satisfied, since the chick peas are full of healthy fiber! Dave was so hungry last night, and I let him munch on this hummus plate after I was done eating. He declared not long after starting “I’m finally full”. That really never happens!
This sundried tomato hummus has only 1/2 tbs. of oil in it, but is as creamy and dreamy as the stuff with more. This homemade hummus recipe is perfect for picnics or weekend barbeques. It took me all of 5 minutes to prepare since I already had the chickpeas made and it is seriously better than store bought. I have been making a batch of hummus to take with me to work during the week. I look forward to my 3pm snack and am more likely to eat my veggies with this hummus dip!
Chickpeas are an awesome source of protein, fiber and are low in fat. A cup of chickpeas (what’s in this hummus recipe) will provide 78% of your daily recommended folate and about 50% of your daily fiber need, with 12.5 grams of fiber per cup. What’s better is that at least two-thirds of the fiber in chickpeas is insoluble, meaning that it will won’t break down in the digestive system until it reaches our large intestine. It then breaks into short chain fatty acids that can be absorbed by the cells that line our colon wall and can be used by these cells for energy. The insoluble fiber will help the colon cells stay active and healthy, which can lower risk of colon problems, including colon cancer.
Homemade hummus is easy to make with your trusty food processor (affiliate link)! If you don’t have one, this might be a difficult dish to make. Although I do think that you could make this in the blender as well, it just might require a lot of scraping the sides down if you don’t have a high powered blender like a VitaMix.
I use sundried tomatoes packed in oil for this recipe. They taste like pizza! I tried to drain the oil from my sundried tomatoes before adding it to this dish, but this recipe would be equally good if you used the oil in place of the olive oil in this dish. I actually think that is what I will use going forward, I hate wasting anything!
Store your homemade hummus in glass pyrex (affiliate link). I actually have some single serve glass containers I use to take my hummus with me to work everyday. I am trying my best to get away from using plastic tupperware to store my food. I just think glass is best for my long term health. And glass is a great investment, if you are careful not to break it 🙂 since you don’t have to keep replacing it as it gets worn out.This sundried tomato hummus is making my veggies disappear #healthysnacking #vegan #fitflutential… Click To Tweet
- 1 cup chickpeas, drained if using canned
- ½ tbs. olive oil or sundried tomato oil
- 3 tbs. water
- ¼ tsp. salt
- 2 tbs. sundried tomato (packed in oil)
- Add chickpeas and 3 tbs. water to food processor. Turn on and puree chickpeas.
- Drizzle in oilve oil and continue to puree until smooth and creamy.
- Turn off food processor, scrape down sides. Add sundried tomatoes and salt.
- Put the lid back on and puree until sundried tomatoes have been fully incorporated.
What about you?
- What is your favorite go to snack?
- Favorite hummus flavor?
- Have you used hummus for anything besides as a dip before?
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