Over the Easter weekend, my mom made two different kinds of hummus…I don’t think I ever knew you could do so many things with hummus (check out more hummus recipes at the bottom of this post!). Hummus is great with carrots, celery, and other raw veggies. Also, try it with GF crackers like these homemade sesame crackers.
I’m used to traditional garlic hummus that uses chickpeas, but these other recipes use navy beans. This may be the only way I actually eat navy beans now! 😉
Sundried Tomato Hummus
2 cans navy beans, rinsed and drained
1/3 c. olive oil
1 t. dried basil
1 t. dried parsley
1/2 t. dried oregano
1/2 t. dried thyme
1/2 t. dried rosemary
small jar of sun-dried tomatoes
1 lg. garlic clove (or you can use roasted garlic from the jar)
handful of walnuts
1 T. lemon juice (or juice of 1 lemon)
Soak the herbs in olive oil for 1 hour. Process all ingredients in the food processor until smooth.
(Also shared on Gluten Free Fridays)