Sundried Tomato Hummus

My husband is allergic to garlic.  (Hey guess what, a couple years later and he’s not sensitive to garlic any longer! Yay. I could have deleted all this ranting about garlic but why? Just go ahead and skip down to the recipe.) This is a huge disappointment to me.  This doesn’t mean that I can’t have garlic, I realize, but it makes it difficult for me to make his dishes without, then remember to add garlic to my serving.  Usually, I just forget about it.

Lunch time is a different story.  Lunch time I am by myself.  He is at work, I am working from home, and I can make whatever my little heart desires for lunch.

Today I am reheating some of my leftover Coconut Pumpkin Soup and decided to accompany it with a homemade Sundried Tomato Hummus, with 3+ cloves of garlic!  Yum.

Sundried Tomato Hummus
Prep time
Total time
Recipe type: Appetizer/Dip
Serves: 4
  • 1 x 19 oz can chick peas, ½ liquid reserved
  • ¼ cup lemon juice
  • ¼ cup tahini
  • ½ teaspoon salt
  • ¼ cup or so sundried tomatoes, in oil or dried and reconstituted
  • 3 or more cloves of garlic
  1. Combine all ingredients in a food processor and blend until smooth.
  2. Serve with your choice of veggies or gluten-free crackers.


I chose to serve mine today with RiceWorks brown rice crisps.  Delish.

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