Sun Dried Tomato Hummus

I don’t know about you guys, but when its real hot out, I’m not in the mood for a huge meal that is gonna make me feel even more sluggish than the scalding temperatures already does. I want something light, maybe crispy, certainly cold and often times utensil free.

Eating with my hands means less dish washing and its more acceptable for me to lick my fingers in the process.

I know ya’ll understand how great that is.

Summed up, summertime is a time for snacks. But chips leave little more than cheese powder on your fingertips and cellulite on the back of your thighs. No thanks.

I want a snack I can come back to throughout the day.

Wait, isn’t that quintessentially a snack is? Oh nevermind, you get the point.

So what is the best gosh darn snack? HUMMUS

Not just plain hummus (delicious as that may be), but sun dried tomato hummus.

Remember when I made RAW Hummus? Well, the basic recipe is pretty much the same.

Seriously, one of the quickest recipes out there

What you’ll need:

2 cans ckickpeas (garbanzo beans)

Liquid from 1 can of beans

1/4 cup olive oil

1/4 cup of sun dried tomato oil OR just 1/2 cup of olive oil

1/3 cup sun dried tomato, minced (or put through a food processor)

3 cloves garlic

Salt

Pepper

What to do with it:

Here’s where it get’s real tricky

1. Put everything in a food processor or blender

2. Turn on

I know, this is a super complicated recipe, I apologize.

Paired with some toasted whole wheat pita triangles, you got yourself a most wonderful summer snack!

Raw Hummus

I’ve gotta say, after a few days of practice from my raw food challenge, I’ve really gotten into all the things you can actually do with just raw foods!

Sometimes, it’s just the prep work that kills me.

Like for this recipe for raw hummus.

I had to soak dried chickpeas over night

Then let them soak at room temperature for another 3 days.

I wanted my hummus to be bursting with flavor so I thought I’d spice it up, literally

Olive oil is a must, I love garlic, and Cumin may just be the best spice ever.

Seriously.

My boyfriend, Matt, swears by it and pretty much puts it on everything.

Broken down, the recipe looks like this:

3 cups soaked Chickpeas

1/4 cup of soaking water

1/2 cup of Cold Pressed Olive Oil

2 handfuls of peeled garlic cloves (or as much or as little as you like)

1 Tbs. Ground Cumin

Salt to taste

Pop that all in your food processor and let it blend everything for a few minutes

Voila!

I’ll be honest, soaked raw chickpeas and cooked chickpeas taste WAY different. I admit I much prefer them cooked, but hey, raw is better for you, and the raw version is pretty delicious once you stop trying to compare it to the cooked version. Just a little crunchier and almost nuttier tasting. The garlic and the cumin were excellent flavor partners and the olive oil helped to smooth everything out.