Home » Appetizers and Snacks » Hummus: Three Ways

Hummus: Three Ways

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! ๐Ÿ˜‰20130405-090238.jpg

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.

**And check out these other great hummus recipes!
5-minute Hummus from Discovering the Extraordinary
Green Monster Hummus from Namely Marly

(Also shared on Gluten Free Fridays)

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2 thoughts on “Hummus: Three Ways

  1. I LOVE hummus! GREAT recipe! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! ๐Ÿ™‚

    The party starts tonight! Can’t wait to see what you bring this week!

    Cindy from vegetarianmamma.com

  2. Pingback: Pita Bread for the GF Ratio Rally! | Discovering the Extraordinary

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