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 four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.