A creamy white bean and chickpea hummus with a touch of sweetness from sun dried tomatoes, this sun dried tomato hummus is a perfect snack, lunch, or appetizer.
I’m proud of my toddler. When she’s not mainlining goldfish or licking peanut butter off of crackers and managing to gob it all over her hair, she has pretty sophisticated tastes for a kid under 2. I’ve already told you all how she loves chickpeas. In fact, she will go into the pantry and grab the chickpeas off the shelf and follow me around with the can, whining until I give her some. This is new. It’s both endearing and incredibly annoying. So needless to say, this kid loves hummus. Can’t get enough of it actually.
Fortunately, I love it too. It’s the sun dried tomatoes. I could eat them in everything. Pasta, dips, quinoa, salads. They go with everything.
Well maybe not in chocolate. That would be too weird, right?
But anyway, back to this hummus. It’s sweet from the sun dried tomatoes. It’s got a bit of lemony tang to balance the sweetness. A bit of garlic adds a little extra flavor. And it’s extra creamy because the recipe calls for half white beans and half chickpeas. It all adds up to deliciousness.
This dip is fab on carrots. I like it spread on my gluten free bagel crackers as well. Or if you are my little goose, you’ll just dive in and eat it with your hands.
And if you are me, you’ll pat yourself on the back for raising such a good little eater and you’ll dip another cracker into the sun dried tomato hummus goodness. Also if you’re me, you’ll eat one more delicious morsel while you ignore the fact that your toddler has stopped actually eating the hummus and is now using it to finger paint on the dog’s head.Print
A creamy white bean and chickpea hummus with a touch of sweetness from sun dried tomatoes is a perfect snack, lunch, or appetizer.
- 1 c chickpeas, drained and rinsed
- 1 c white beans, drained and rinsed
- 1/2 c sun dried tomatoes
- 1 garlic clove
- 5 tbs of olive oil*
- 2 tbs lemon juice
- salt and pepper
- Put all the ingredients minus the olive oil into the food processor and pulse a few times to chop.
- Drizzle the olive oil in slowly until the sun dried tomato hummus is the consistency you like and the veggies are chopped.
- Store covered in the fridge and enjoy!
You can adjust the olive oil amount for added smoothness or to thin the hummus out a bit. I don’t recommend adding more than half a cup of olive oil in total.
- Category: Appetizer, Snack, Lunch
- Cuisine: American
- Serving Size: 6