My name is Isadora and I’m a hummus addict. Seriously, I could eat it by the tub and sometimes I do. In my defense, some of those hummus tubs are pretty small! While I do appreciate the traditional plain hummus flavor, I love experimenting with making my own hummus and adding all kinds of delicious flavors to it.
Last time I was at the store, I picked up a (very small) tub of sun-dried tomato and basil hummus. It was one of the best hummus flavors I have ever had and, to my husband’s dismay, I proceeded to eat the entire tub in about ten minutes time. Honestly, I just couldn’t help myself. I ate a few tablespoons with some crackers, told myself that was enough and put the rest in the refrigerator. Then, I went back for a few more scoops, and then a few more, and before I knew it the entire tub was gone. Please tell me I’m not the only one who devours an entire tubs of hummus in one sitting?!
That delicious sun-dried tomato and basil hummus was the inspiration behind this dish. I usually just eat my hummus with crackers, or in some cases by the spoonful, but I wanted to jazz things up a little today, so I decided to spread this creamy hummus over some flatbread and pile it high with healthy vegetables and some feta cheese, because feta makes everything better!
I’ve never been super picky with my homemade hummus and up until a few years ago all I did was add some chickpeas and a few spices to the food processor, and I called it good. I’ve since learned that traditional hummus should include tahini, a paste made out of sesame seeds, and it really does make such a difference. In order to get that thick creamy texture that you see in store bought hummus, I’ve tried everything from processing the ingredients for five minutes to peeling every single last skin off of every single chickpea. Yes, you heard me right, peeling the skins off of the chickpeas. That is a job that I do not wish upon anyone, and while it quite possibly made the hummus a little bit smoother, I was left with a headache and about 30 minutes of my life I will never get back.
I now use the method of processing the tahini, a few spices, and a little bit of liquid for about 1 minute before I add in all of the other ingredients. It gives the tahini a whipped texture that holds up once everything else is added and always gives you super creamy hummus!
I went with a Greek theme when picking out the vegetables that I piled on top of my hummus flatbread, but you could really use any kind of vegetables you like. I hope you enjoy this sun-dried tomato and basil hummus flatbread as much as I do!
Homemade Sun-Dried Tomato and Basil Hummus Flatbread (so you don’t have to buy it!)
- 1 10 – 12 inch pre-baked or store-bought pizza dough
- 1 – 15 ounce can of chickpeas, rinsed and drained with the liquid reserved
- 1/2 cup tahini
- Juice of 1/2 lemon
- 2 cloves garlic, roughly chopped
- 1/2 cup roughly chopped sun-dried tomatoes
- 1/4 cup tightly packed basil leaves
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 teaspoons red wine vinegar
- 1/2 teaspoon dijon mustard
- 1 pinch of dried oregano
- 1 pinch of salt
- Optional toppings: spinach leaves, sliced red onion, diced tomato, thinly sliced cucumber, kalamata olives, feta cheese
- Add the tahini, garlic, and lemon juice to the food processor. Process for about 1 minute, until the tahini has a whipped texture. Add the chickpeas, salt, basil, and sun-dried tomatoes to the food processor and turn on. Slowly add the reserved chickpea juice to the food processor until desired consistency is reached. I used about 6 tablespoons. If you don’t have enough, you can also use water.
- In a small bowl, add the olive oil, red wine vinegar, dijon mustard, dried oregano, and salt. Whisk until combined.
- Spread the hummus over the flatbread and top with desired toppings. Drizzle with vinaigrette.
[quote_center]Are your taste buds tingling for yet?[/quote_center]
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