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Sun Dried Tomato Basil Hummus

March 30, 2011

I say it all the time, but few things make me happier than cooking with my kids. It's amazing for me to witness how when I give them the chance to play in the kitchen with me or my husband, they end up being so fully engaged and excited, experiencing new things and trying foods they might have been less than excited about had I just placed the finished product of what I made in front of them. And when the final product is something as simple and versatile as hummus, it's worth every last bite!

Now that Chloe is 2, I've been cooking more and more with her. I spent so much time over the last three years focused on cooking with my first child, Kenya, that I want to make sure that Chloe has the same opportunities to follow suit in the kitchen. Never shy about wanting to push buttons, stir or get in on the fun, I asked Chloe if she wanted to help me make this Sun Dried Tomato Basil Hummus. She was totally game. Chloe spooned the tomatoes into the food processor, tossed in the beans, garlic and basil and of course, pressed the 'on' button to watch it all swirl around and puree until it was super smooth. The best part for me? Watching Chloe help herself to a heaping spoonful of the protein-packed hummus she took so much pride in making and then gobble it up before saying, "more Mommy!"

Sun Dried Tomato Basil Hummus  (Makes 1 Cup)

  • Prep Time:1 minutes,
  • Total Time: 2 minutes,

Ingredients

  • 1/4 cup oil packed sun dried tomatoes, drained
  • 1/2 cup fresh basil, packed
  • 1 small garlic clove
  • 1 15 oz can garbanzo beans
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 cup olive oil

Preparation

  1. 1. Place all of the ingredients in a food processor and puree until smooth.
  2. 2. Serve.

Accompaniments: whole wheat pita chips, carrots, cherry tomatoes, cucumbers, peppers, of celery. Can also be used as a spread on sandwiches

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Comments






  1. Cassie87

    March 20, 2012 at 10:01 pm

    How long does hummus usually hold for?

    • catherine

      March 21, 2012 at 12:32 pm

      Stored in an airtight container about 5 days!

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  3. Savanna

    August 12, 2011 at 10:03 am

    Should I drain the can of beans, or include the juice?

  4. jellyjello

    July 16, 2011 at 8:56 am

    i made this yesterday with basil frm our garden n my daughter was so excited! we loved it and will b making again!

  5. Arlene

    April 9, 2011 at 12:29 pm

    This was very good. My 17 month old was eating it by the spoonful. Thanks!

  6. Megan

    April 4, 2011 at 3:31 pm

    This was delicious! My 11 month old and I both loved it.

  7. lil'tummyYummies

    April 3, 2011 at 6:10 am

    Stumbled upon your blog and I am so glad I did. Love the recipes, esp this one. It looks so colourful and so healthy. Great picnic food! Thanks for sharing.

  8. Helen

    April 1, 2011 at 10:04 am

    Is the basil fresh or dried?

    • catherine

      April 4, 2011 at 7:04 pm

      Fresh :)

  9. Lisa {smart food & fit}

    March 31, 2011 at 9:21 am

    That’s funny you posted this. I soaked a pound of white beans and I have been experimenting with different kids of hummus. I love bean dip,it’s so healthy,easy, cheap,and great source of protein, fiber, and calcium too. I’ll try your version, it looks good.
    Oh, the other day I made a green pea and Parmesan dip I found online, it was so good.

  10. Julie

    March 31, 2011 at 8:10 am

    Thanks Esther!

  11. Erika

    March 30, 2011 at 12:51 pm

    Catherine,

    How can I make a hummus delicious without tahini? I just found out we have some sesame allergies over here and we LOVE humus!

    Thanks for your advice!

    • catherine

      March 31, 2011 at 6:16 pm

      Yes just leave out the tahini :)

  12. Amanda

    March 30, 2011 at 12:50 pm

    That looks great! I’ve tried making just a regular hummus, and I’m not a fan of anything I’ve tried before. I bet the sun dried tomatoes would make it REALLY yummy! Thanks. My 2 year old would love to help make this, I’m sure. :)

  13. Ashlee

    March 30, 2011 at 12:50 pm

    We’ve been on a hummus making kick lately, making at least 1 batch a week. Looking forward to trying this one out!

    My son is 21 months and LOVES helping in the kitchen, same as Chloe. If he sees the me pulling the food processor or ingredients out of the cupboard, he is literally dragging the kitchen chair over to the counter. He’s such a great helper!

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  15. Amanda

    March 30, 2011 at 10:22 am

    Where do you find tahini in the grocery store – with spices? Is it only in speciality stores? I’ve had trouble finding it at my regular grocery store.

    • catherine

      March 31, 2011 at 6:20 pm

      You can find tahini in the canned/jarred section or in the sections by the hummus and dips. You can always leave it out if you cannot find it :)

    • Ashlee

      March 30, 2011 at 12:51 pm

      I found mine by the peanut butter at Meijer.

  16. Julie

    March 30, 2011 at 7:42 am

    Sounds delicious! My kids JUST started eating hummus, so I will definitely try this one. Question – how long does the tahini last after you open the container? I hate to waste food, but it seems like we can never use it up.

    • catherine

      March 31, 2011 at 6:22 pm

      Tahini lasts as long as peanut butter does in the fridge :) I have never found mine to go bad and I have it stored for a while in the fridge.

    • esther

      March 30, 2011 at 8:28 pm

      Forever!

  17. Lisa

    March 30, 2011 at 7:21 am

    Would any white bean work do you think? I happen to have some leftover cooked cannelinni beans in my refrigerator along with all of these other ingredients right now. Thanks!

    • catherine

      March 31, 2011 at 6:22 pm

      Yes that would be soo good!

    • Pamela

      March 30, 2011 at 10:12 pm

      You can definitely use white beans (great northern or cannellini) instead of garbanzos. I use white beans for a dip pureed with a little rosemary, lemon juice, roasted garlic and evoo + a dash of hot sauce and they hold up great! They will have a different flavor than garbanzos and I would cut back on the oil because they are softer.

    • jamie

      March 30, 2011 at 5:45 pm

      I think it might turn out a bit mushy. Garbanzo beans are courser and “meatier” than cannelinni beans. It’s worth a shot, though!

  18. Maryea @ Happy Healthy Mama

    March 30, 2011 at 6:37 am

    This looks delicious! It would be a great sandwich spread.

    My little one is so much more willing to try new foods when I get her involved in the kitchen.