Sun-dried Tomato and Rosemary Hummus

Sun-dried Tomato and Rosemary Hummus
Prep time
Total time
A delicious dip - great with pita chips or sliced veggies!
Recipe type: Snack
Cuisine: Middle Eastern
Serves: 16
  • 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 + ¼ cup extra virgin olive, divided
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp salt and pepper
  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 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 ¼ 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 ¼-1/3 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.