Happy Friday Eve, friends! I have THE perfect weekend snack for you.
This sundried tomato hummus is off the charts delicious and SO easy to make. In a week, I go through at least one container of hummus, if not two. I put it on toast in the morning, eat it with veggies when I get home from work, and sometimes I even grab a spoon full and eat it plain if I’m starving and running out the door. I love it and eat A LOT of it. BUT, since those little plastic tubs are not the cheapest item in the grocery store (sometimes as expensive as 5 bucks a pop) when I can, I make it! I like to do this not only because it helps me cut down on my grocery bill, but also because you can adjust it to fit your diet and taste. For me, that means adding tons of garlic and leaving out some of the oil and tahini to cut down on calories and fat. I’m all about that healthy fat but between the multiple avocados I consume in a week, salmon and almond butter- I’m in no danger of not getting enough, so I can afford to use less here.
Before I get into how I made this hummus happen, can we talk about parsley for a second? I used it here as a topping and a garnish for the hummus and it got me thinking about why so many dishes are garnished with parsley. Did you know that one of the first reasons chefs started garnishing plates with herbs like parsley and mint was as a breath freshener and a digestive aid. It was something you nibbled after you were done eating! It isn’t just a random garnish after all and in this case, with red and green being complimentary colors, it really makes this dish pop!
To start, I sauteed a few garlic cloves with some chopped up sundried tomatoes. I use the ones packed in oil because they are more tender than the dried ones.
Next, I toss the sundried tomato garlic mixture into a food processor and blend it for a few seconds. After than, I toss in all of the rest of the ingredients and let er’ rip for a few more minutes and then, BOOM- homemade hummus complete. In this recipe I used cantellini beans and chic peas. I think the cantellini beans have a super velvety texture that works well in dips and they are packed with the hard to find nutrient vitamin b12, all the more reason to throw them in here!
Another different component of this hummus is there is no tahini. To keep with the Italian theme we’ve got going here, I added whole milk ricotta cheese instead. It has the added fat we need as well as the creamy element that tahini would usually add in a traditional hummus recipe.
For the garlic toasts, I used the same cast iron skillet that I had used for the sundried tomatoes and garlic but I didn’t wash it and you shouldn’t either- you want the remnants of the garlicy goodness that are left in the pan. I threw 2 tablespoons of butter into the pan with a sprinkle of garlic powder, salt and pepper and then tossed the sourdough in the butter mixture- flipping it a few times to make sure every side was coated in the garlic butter. Then I toasted them until they were golden and crunchy on each side, about 3-4 mins.
Finish with a drizzle of the sundried tomato oil from the jar and some parsley and you’ve got yourself the perfect snack!
- 1 12oz can of cantellini beans, drained and rinsed
- 1 12oz can of chic peas, drained and rinsed
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of lemon juice
- 3 tablespoons of olive oil (you could use a mixture of olive oil and oil from the sundried tomato jar)
- 4 cloves of garlic, chopped
- ¼ cup sun dried tomatoes, chopped
- ¼ cup whole milk ricotta cheese
- 1 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ cup warm water
- sliced sour dough, sliced thick
- 2 tablespoons of butter
- a sprinkle of garlic powder, salt & pepper
- Chopped parsley and more diced sundried tomatoes for topping/garnishing!
- Saute the sundried tomatoes and garlic in a tablespoon of olive oil or the oil from the sundried tomato jar.
- Add the tomaotes and garlic to a food processor. Blend for a minute. Next add in the beans, ricotta, lemon juice, apple cider vinegar, seasonings and water to the food processor and blend to combine with the garlic and sundried tomatoes. Blend it until mostly smooth, about 5 minutes.
- While that is blending, slice your sourdough and start melting your butter in the same pan you previously sauteed the garlic and sundried tomatoes in (don't wash the pan before adding the butter- you want the leftover garlicy goodness- just use the pan as is!)
- Once the butter is melted, mix in a sprinkle of garlic powder, salt and pepper.
- Add in the sliced bread and flip to coat in the butter mixture.
- Toast on each side for 2 or 3 minutes, until golden and crunchy.
- Garnish the hummus with more sundried tomatoes, parsley and a drizzle of olive oil.