09 February 2012

Sun-Dried Tomato Hummus

This is not just any hummus--it's the hummus of the gods. Never have I tasted hummus that I like, or could even find remotely bearable, before this hummus. A vehement hummus hater friend of mine calls it "tolerable" (which doesn't quite count as a "raving review," but I'll take it.)

Kendall shared this fantastic recipe with me. Props to her and her brilliant culinary skills.

Sun-Dried Tomato Hummus:

10 medium cloves garlic

3 cups drained canned cannelloni beans or great northern beans (about 2 15 oz cans)

½ cup sesame paste (tahini)

6 Tbsp extra-virgin olive oil

¼ cup freshly squeezed lemon juice

1 Tbsp plus ½ tsp soy sauce

1 ½ tsp salt

1 tsp ground cumin

1-2 tsp cayenne pepper (depending on preference. I like spicy food, so I use 2 tsp.)

1/2-1 cup sun-dried tomatoes

1-2 Tbsp balsamic vinegar (not pictured, because I ran out. It can be omitted)


Before starting the hummus, I prepare the sun-dried tomatoes. I've found that the blender is the easiest way to do this. I put one and a half - two jars of sun-dried tomatoes based on how sun-dried tomato infused I'd like this particular batch to be. I add a little bit of the sun-dried tomato oil to help with the blending.

Then I fit my awesome 80's style food processor with a steel blade.

Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides of the work bowl. If you are garlic obsessed, like myself, you can add about 20 cloves of garlic. It's not "pleasant breath friendly," but it sure is delicious.

Add the beans and pulse the machine a few times to chop them coarsely.

Then you add a whole lot of things that I didn't photograph, but it's fairly simple, and I have faith in your ability to figure it out. Add the sesame paste first and then run the processor at medium speed until well blended. With the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Process until well blended. *Note*: Rather than adding olive oil, I choose to use the oil that the Giada brand tomatoes come in. It taste better and they are pretty darn expensive, so I figure I should get my money's worth.

Stop the processor, open the lid, and add the salt, cumin, and cayenne. Process until thoroughly blended. Add the blended sun-dried tomatoes as well as the balsamic vinegar. Transfer the puree to a bowl, cover with plastic wrap, and refrigerate to chill well before serving.

Voila! Jesus Hummus!

© Kendall Bock


  1. Sounds wonderful. I hope to dry more of my own tomatoes this year with my awesome dehydrator that my husband found at someone's curb... And I never would have thought to use a bean other than garbanzo. Hm...

    1. Yeah, I've never seen another hummus recipe that doesn't use garbanzo beans. But I much prefer cannelloni beans. I find that it makes the hummus smoother.