Homemade Hummus


Time: 15 minutes + 1 hour to chill
Yield: 3 cups
Recipe from Jamie Cooks It Up!

1 (15 ounce) can garbanzo beans (chic peas)
1 (15 ounce) can white kidney beans or great northern beans
3/4 C sun-dried tomatoes
1/2 t granulated garlic
1/2 t thyme
2 T lemon juice, fresh or bottled
1 t Italian seasoning
salt and pepper
dash sugar
2 T olive oil
1/4 C water

1. Grab a can of garbanzo beans and a can of white kidney beans. Drain the juices from the cans into your sink and rinse the beans off with cold water. Pour them into a food processor or blender.

2. Roughly chop 3/4 cup sun-dried tomatoes. You can purchase these in a jar packed with oil, or dried. I had some in my freezer that MyHandsomeHusband dried last fall in our oven, so I used those. Once you have chopped the tomatoes toss them into the blender as well.

3. Add 1/2 teaspoon garlic and 1/2 teaspoon thyme.

4. Squeeze 2 tablespoons lemon juice (about half of one lemon) into the mix.

5. Add 1 teaspoon italian seasoning, some salt, pepper and a dash of sugar.

6. Pour in 2 tablespoons olive oil and 1/4 cup of water.

7. Blend it all up. You may need to turn off the blender and scrape down the sides now and then if the beans are having a hard time getting incorporated.

8. Dip a pretzel or pita chip into it and give it a taste. If it needs a bit more salt or pepper go ahead and add it. 

9. Place the hummus in an air tight container and let it hang out in the fridge for at least 1 hour before serving. When you are ready to serve you can drizzle a bit of olive oil over the top.