My Sister’s Hummus Recipe…If She Had One

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bean dip, hummus, white bean hummus, sundried tomato hummus

I’m not featuring a recipe from my sister.  I don’t think she even has a hummus recipe…or has ever made it for that matter.  So why write about a nonexistent recipe?  Well…here’s the story on that:  It was a hot August night and I was sitting next to this very handsome guy while we waited for an outdoor concert to begin.  I, of course, brought all of the food and snacks, and by the end of the evening we had devoured mostly everything.  On the way home, my handsome date asked me if I had made the “very delicious hummus.”  I quickly replied “yes, I did – it’s my sister’s recipe.”  He seemed very impressed by this fact and commented on how good of a cook I was.  Yay!

Although I would love to tell you how the rest of the evening went, I should attempt to keep this post somewhat short.   The point of this story is that my hummus was actually not my sister’s recipe… and no I did not make it.  In fact…I actually bought it from Harris Teeter… and just scooped it out into a new bowl and claimed it was mine!  Yes, I know!  I lied!  Ugh, I get it.  I was just really nervous!  And it slipped out.  Really…  Plus, how was I supposed to know this “handsome guy” would end up being my husband?  And then subsequently ask me to make my “sister’s hummus” again?  Yea, I didn’t.  So when I told him that my sister actually didn’t have a recipe and I “cheated”, he kinda got upset.  But obviously got over it, since he still decided it was a good idea to marry me :).
white bean dip, white bean hummus, sundried tomato hummus After my guilty confession, I decided it’d be mighty nice to actually come up with a good hummus recipe…yes, of my own.  So here it is.  MY recipe for sun-dried tomato and rosemary hummus.

Sun-dried Tomato and Rosemary Hummus:

Ingredients:

  • 2 cans great northern beans, drained and rinsed
  • 1, 3 oz bag of sun-dried tomatoes (not in oil)
  • 3 cloves of garlic, roughly chopped
  • 2 tbsp + 1/4 cup extra virgin olive, divided
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp salt and pepper

Instructions:

  1. Put the sun-dried tomatoes into a small bowl, and cover them with boiling water.  Let stand for about 10 minutes.  Drain – but do no discard the liquid!
  2. In small saute pan, add the 2 tbsp of olive oil over medium heat.  Add garlic and saute for just 30 seconds to a minute.  You just want to cook the raw flavor out of the garlic.
  3. In a food processor, add the white beans, garlic oil, rosemary, salt and pepper and sun-dried tomatoes (removed from their liquid).  Pulse until smooth and creamy.
  4. With the processor running, slowly drizzle in the additional 1/4 cup extra virgin olive oil.  Once incorporated, stop the processor to scrap down the sides of the bowl.  Process again for 10 seconds.  Check the consistency.  If you like your hummus a bit thicker you can leave it alone at this point.  I like mine a bit thinner.  So if you’re like me, add in 1/4-1/3 cup of the tomato soaking liquid and process again until smooth.  Hummus will keep in a sealed container in the refrigerator for up to 1 week.

This recipe is great to have on hand – in wraps instead of mayo or just plain with some whole wheat pita chips or sliced veggies.  Plus, it’s versatile – you can add any flavorings your want!  Have any good combinations to share?  Let me know your favorite pairings for hummus!  Also love good tips.

4 Comments

  1. Amy Bortnick

    January 28, 2013 at 8:46 am

    your blog always makes me hungry!

    • mewinebrenner

      January 28, 2013 at 4:29 pm

      Glad to hear it!

  2. Debbie Wilemon

    January 28, 2013 at 6:18 pm

    Dear bean a foodie,

    what do you think about tahini in hummus?

    • mewinebrenner

      January 29, 2013 at 7:27 pm

      I think tahini is pretty good. I didn’t use it in this recipe because I don’t think it matches with the flavor profile. But it makes a nice creamy hummus!

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