Sun Dried Tomato Hummus

Try as I might, I’m slow in the kitchen.  For me, prep times are not so much the letter of the law, as they are guidelines, or helpful recommendations.  A ten-minute prep time is, before I know it, the better part of a half-hour.  Where the prep time is an hour or more, I remember to set aside my morning or afternoon.

For that reason, I’m always looking for a quicker way of doing things.  A way to save time without necessarily cutting corners or sacrificing in taste or flavor.  But sometimes, the slow way is the only way.

The first time I made this hummus, I cooked the garbanzo beans for over an hour, before processing them.  And the hummus was fantastic!  The second time around, I decided to see if I couldn’t save myself 90 minutes of cooking.  I could not.  The uncooked garbanzo beans produced a hummus with a granular and fibrous taste.  It was not to be.  Sometimes, it seems, the slow way is the best way.  And if you share my love of cooking, then that’s not such bad news!

Sun Dried Tomato Hummus

PREP TIME: Requires overnight soaking
COOK TIME: 90 minutes
YIELD: 4 cups of hummus

1 cup of dried garbanzo beans
4 tablespoons tahini sauce
4 tablespoons olive oil
3 to 6 tablespoons of water (depending on desired thickness)
2 teaspoons Kosher salt
1 teaspoon black pepper
2 cloves garlic
2 lemons, juiced
1 teaspoon lemon zest

6 to 8 sun dried tomatoes, undrained
1/2 teaspoon red pepper flakes
*Reduce olive oil by 1 tablespoon


1.  Pour the garbanzo beans in a large bowl and add enough cold water to cover the beans by at least three inches.  Let the beans soak at least overnight, and if possible, for a full 24 hours.

2.  Drain the beans.  Place the beans in a large saute pan, and cover with water.  Steam the beans, over low to moderate-low heat, for about 90 minutes.  Drain the beans.

3.  In a food processor, combine the beans, tahini, olive oil, water, salt, pepper, garlic, lemon juice, and lemon zest.  If making sun dried tomato hummus, add the sun dried tomatoes, red pepper flakes, and be sure to reduce the olive oil by 1 tablespoon.  Pulse until everything is fully combined.  Season to taste, and add more water if desired.  Serve with warm pita chips!


6 responses to “Sun Dried Tomato Hummus

  1. I LOVE HUMMUS! But I’ve always been too intimidated to make it. This recipe seems really simple, so I may just give it a try!

  2. Looks delicious! Do you add the sun-dried tomatoes with the other ingredients and process together or add them at the end?

  3. Sarah, you can do it either way, though I added the sun-dried tomatoes at the end, after having pulsed the main ingredients a few times.

  4. I just made the Sun-dried Tomato Hummus. Yummy! I soaked the beans for 9 hours, then cooked them in my pressure cooker for 10 minutes. Perfect. I processed the tomatoes and red pepper flakes first so they’d be smooth, then added the rest of the ingredients. Because I’m not much of a pepper fan, I reduced the amount of red pepper flakes and black pepper. I used 5 tbls of water and added a little extra oil. This recipe is a keeper!

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  6. Its fantastic as your other content : D, thankyou for putting up.

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