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Have you ever had hummus at Saad’s in West Philly?
It used to be a regular go to for me.
Now that we live in Jersey and cook from scratch more often, we usually make our own.
I tried this non-traditional recipe with sundried tomatoes recently and we all loved it. It was perfect for dipping carrot, red pepper, celery, and cucumber sticks.
It’s no Saad’s, but this sundried tomato hummus was good enough to add to my recipe box to make again!
Sundried Tomato Hummus
1 15.5 oz can of no salt added chickpeas
1/4 C sundried tomatoes (the ones I used were in a bag, not packed in oil)
2 T tahini
1 small garlic clove
1 tsp ACV
1/4 tsp fine sea salt
1/4 C + 2 T water
Put everything except water in a food processor and blend. Add water slowly until it reaches your desired consistency.
A quarter cup plus two tablespoons is where I stopped, which made a pretty thick hummus. Feel free to add more if you want it thinner.
Taste and adjust seasoning as needed.
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