I love to entertain, even if it is one of Mike’s friends staying over for a couple of days. If my house could be full of people everyday (well, almost everyday) I would be the happiest person alive. Every time we have people over, I begin to whip things up left and right in the kitchen and sometimes I go slightly overboard. I still don’t believe that one can have too much food around the house. I think my favorite memories are me cooking while everyone else is gathered in the kitchen around me talking and laughing!
So, when Mike went to pick Joel (his friend) up, I went to work fixing food. Last summer when Joel stayed with us, he had just stumbled upon the fact that he loved pita and hummus. So one night when I felt energetic, I baked some pita. Well this time I decided to go one step further and make him hummus (and pita.) Well, I tried to be nice to Mike (he doesn’t like garbanzo beans) and make the hummus out of white beans. I don’t know if it was because I was in a hurry or just not paying attention, but the hummus turned into a soup-like consistency. I almost gave up. But hummus is so easy to make! I grabbed the garbanzo beans (Mike could deal) and went to work on my favorite flavor of hummus: sun dried tomato basil. This batch turned out great and definitely put a smile on Joel’s face.
The best part? Healthy Snack!
Sun Dried Tomato and Basil Hummus
- 1 can garbanzo beans, drained
- 2/3 cup sun dried tomatoes, juice reserved
- 1 1/2 tablespoon tahini
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- pinch salt and pepper
- 1/2 cup fresh basil
- Combine all the ingredients expect reserved liquid from sun dried tomatoes in food processor.
- Turn processor on and continue to run, adding enough of the reserved liquid to bring hummus to desired consistency.
by Erin Alderson