Sundried Tomato Basil Hummus Recipe

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?

Yield: 2 cups

Sundried Tomato Basil Hummus

Print

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 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

Instructions

1. Combine all the ingredients in a food processor. Pulse until smooth. Transfer to an airtight container.
2. Store in the refrigerator and eat within one week.