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)
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.
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.