This easy Sundried Tomato Basil Hummus recipe is filled with the warm, smoky-sweet flavor of sundried tomatoes and the bright flavor of basil.
Back to school is heavy on my mind these days. We are less than a week away from Will starting kindergarten. But as I wrote recently on Tablespoon, it’s Will’s school lunch that I think about most. Ok, think might be an understatement. I obsess.
I’ve checked out the lunch menu for his school and its … not good. A packed lunch it will be (and he’s okay with that!). Still, what do I pack? How do I keep it from getting too boring? Thank goodness for good friends like Cate, who give me fab ideas (like frozen grapes as a snack/way to keep the whole lunchbox cold. Love that!).
One snack that I know I will be packing is homemade hummus and veggies. Will adores hummus, as does Paige. Toss in some slices of cucumber, red peppers and carrots and you have a delish snack (or even a lunch item!).
This fast, easy hummus is filled with the warm, smoky-sweet flavor of sundried tomatoes and my very favorite herb: basil. I made it this afternoon for a very special video shoot (more on that later!) and it totally got rave reviews.
Now, I need some more ideas. What inventive foods do you pack in lunchboxes?
- 1 15- oz can garbanzo beans, , drained and rinsed
- 2 tbsp toasted sesame seeds
- 3 tbsp lemon juice
- 1/4 cup olive oil
- 8 sundried tomatoes
- 2 tbsp chopped fresh basil
- 2 tbsp water
- salt and pepper, , to taste
- Combine all the ingredients in a food processor. Pulse until smooth. Transfer to an airtight container.
- Store in the refrigerator and eat within one week.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.