White Bean Sun Dried Tomato Hummus

There are only a handful of veggies that I am okay with eating plain.

Carrots aren’t a problem, but if you hand me a bowl of plain spinach and told me to start munching, I would probably cry. So normally, you will find me dumping some sort of dressing on my greens, or dipping my veggies into a big bowl of creamy goodness…

Whether this is to mask the fact that I am eating veggies is unknown to me…But for now, let’s just say it isn’t and I’m awesome…Veggies don’t scare me, not one bit… :-/

Naturally when I discovered the ever so delicious hummus, I knew that eating veggies, sandwiches, salads, and pita chips would never ever be a problem again. Let’s be real…Eating pita chips have never been a problem.

It’s a carb for goodness sake, my favorite!

Hummus has become the new ketchup, and I’m being honest when I say that you can put that stuff on anything. It’s the perfect compliment to any sandwich, wrap, burger, or bagel. And if you have tried a huge glob of hummus with a big hunk of naan bread, well then by all means you my friends have tasted heaven.

What about breakfast? You must pair it with eggs…You must! You must! You must!

Trying to avoid the mayo, try hummus!

Want a jiffy salad dressing? Hummus and balsamic vinegar mixed together make me want to wet my pants! (With excitement that is…Understand please, I’m 6 months pregnant with my second child. Certain things are harder to hold…in.)

And finally, if you have never been a fan of plain raw veggies, and ranch ain’t an option…Well, by all means try hummus!

Did I rub it in enough?

White Bean Sun Dried Tomato Hummus


1 can northern (white) beans, drained and rinsed

1/4 c. Tahini 

2 TB. Lemon Juice/Juice of one lemon

1/2 tsp. cumin

1/4 tsp. paprika

1 tsp. dried oregano

1/3 c. roughly chopped parsley

1 tsp. chopped garlic

3-4 finely chopped sun dried tomatoes (2 TB.)

1/3 c. (roughly) olive oil

salt (optional) and pepper * Be careful on salt because tahini and tomatoes are salty already


1. Throw everything into a food processor and blend until creamy. Scrape down sides every so often. (This may take a few minutes.) Add more olive oil if you desire more creamy-ness.

2. Once done, store in an air tight container in the fridge for about a week. 

Be careful.

Hummus never last long, so you might find your self making multiple batches.

Or if you lived in are house, each person gets their own batch.

And trust me, let’s just say never touch another person’s hummus…

You DON’T want to go there!

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  1. I’ve eaten hummus on just about everything… except eggs. That needs to happen STAT. Love your SDT! 🙂

  2. I’m laughing at your “wet your pants” comment. I can relate. 🙂 This looks like a fabulous hummus!

  3. Ooh yummy! I love the idea of making my own hummus but fun flavour variations are even better – sundried tomato hummus? Yes please! And I am the same way when it comes to disguising the fact that I am eating veggies hahahaha – pita chips have also NEVER been an issue here ;)!

  4. I love homemade hummus!! This looks so beautiful and delicious!

  5. Thank you for sharing! Looks delicious 🙂 Looking forward to following your blog.

  6. Just amazing…you can even make something like hummus sound delicious and tasty! I can’t lie despite my reservations everything that you make that I have tried tastes great! You have certainly opened my eyes and have changed the way I eat…and I like it!

  7. I’ll be honest, I’m a little upset with myself that I’ve never thought to add sundried tomatoes to hummus before. *shakes head in disbelief* Thank you for sharing and I can’t wait to try this recipe! Your pictures are beautiful 🙂

  8. Yum! I always love reading your posts because you make these recipes look so easy to make…and that I should NEVER have an excuse for not eating healthy! I love your pics too. I need you to teach me how to take good food photos! Hmm…possible blog post?

  9. I love homemade hummus! Tastes so much more fresh

  10. This looks so good! Where can I find tahini in the grocery store?

    • Depending on the grocery store, I have seen it in the nut butter section, as well as the ethnic(usually asain) section, so it all depends. I would ask someone working where it is. It’s just ground sesami seeds pureed into a butter.

  11. This looks amazing…..tried another sundried tomato humus recipe, but had wayyyy too much tomato.
    This looks like the perfect amount. Thanks!

  12. I am allergic to sesame so can I leave out the tahini

    • You can definitely leave it out :). It might alter the taste a little, but you could sub a nut free butter like soy or sunflower seed, and it would be great.


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