We love Hummus!!

My husband and I are from New England..........most recently Boston. We love hummus and anything really! Hummus and carrots, hummus and pretzels, etc. Our favorite hummus is a brand called Joseph's, and more specifically, their Sun-Dried Tomato Basil hummus. We have tried a lot of different brands of hummus, and Joseph's is our favorite because it is so creamy.

Well, since we have moved to NC almost 2 years ago, we have been Joseph's- less because we cannot find anyone down here that sells it. We have tried other brands down here, and no luck in finding one close :-(

So, I figured I would take on the challenge of trying to make a hummus like Joseph's. I found this recipe on allrecipes.com. My first attempt was not successful :-( The taste of this hummus is excellent, but it is very pasty and definitely not creamy.

So, my quest continues...........


Sun-Dried Tomato Hummus


4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
1/4 cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup finely shredded fresh basil
2 tablespoons olive oil
1/8 teaspoon paprika (optional)

Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.

Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.