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Recipe Corner: Sun-dried Tomato Hummus

a sandwich sitting on top of a table


  • 2 can chickpeas, drained
  • 8 cloves garlic, roasted in olive oil
  • 6 sprigs parsley, lightly chopped
  • 1.5 tsp sesame oil
  • 1.25 oz. sundried tomato, chopped
  • 1.5 tsp kosher salt
  • 1 fl. Oz. lemon juice – roughly ½ of a lemon
  • 3 fl. Oz. olive oil
  • 2 fl. Oz. extra virgin olive oil


  • Add sundried tomatoes to food processor with sesame oil and process until sundried tomatoes are well chopped, 20-30 seconds.
  • Add remaining ingredients to the bowl of the food processor, except for the oil, and process for 20-30 seconds longer.
  • With the food processor running, slowly add the oil to the chickpea mixture, about another 15-20 seconds.
  • Check the seasonings and texture of the hummus. If you prefer smoother

yield = 1 qt