Sun Dried Tomato & Green Chile Hummus is super easy to make, very tasty, goes with all kinds of stuff like pita, chips, veggies – can’t go wrong with this
This Sun Dried Tomato & Green Chile Hummus is a no-fail satisfying dip that’s really a blend of different cultures. Hummus is known as a Mediterranean dish, but some historians say it dates back to 13th century Egypt. Others claim there are references to it in the Hebrew bible of 3,500 years ago.
So what’s this version? It’s really a hodgepodge of different cultures. We have the ingredients of a classic Mediterranean hummus (garbanzos, garlic, tahini) yet we’re combining it with Italian flavors of sun dried tomatoes in olive oil and the Southwestern flavor of green chiles. They actually all go together quite well. This dish has minimal seasonings, but you could experiment with pumping up the flavor with oregano, cumin, or pepper.
I started this out fairly mild and added more tomatoes and green chiles as I tested. This is a very forgiving recipe that is good mild or very spicy. You can use all mild green chiles if you want more green chile flavor with little heat. Adding more tomatoes gives a more concentrated Italian flair. It’s a great recipe to experiment with and come up with your own balance.
Of course, it’s great on a buffet or at a party and goes with chips, pita, breads, veggies, whatever.
Hope you enjoy it!
- 2 15 oz cans garbanzo beans, liquid reserved
- 2 large garlic cloves, pressed
- 3 tbsp tahini
- 2 tbsp olive oil
- 6 tbsp fresh lemon juice
- ½ tsp salt (sparingly - to taste)
- ¼ cup of the reserved bean liquid
- ¼ cup chopped sun dried tomatoes in oil*
- 2 tbsp oil from sun dried tomatoes
- 1 cup medium hot green chiles (or to taste)
- * add more tomatoes, if desired, to taste
- Put bean liquid, garlic cloves, lemon juice, tahini, and sesame oil in food processor or blender. Pulse until blended.
- Blend in beans till well blended, then add tomatoes, oil from the tomatoes, and green chiles and blend until almost smooth. Adjust tomatoes and green chiles to taste.
- Pour into serving bowl, cover, and refrigerate until ready to serve. This is best made a day or two ahead of time to allow flavors to blend.
- Garnish with green chiles and/or chopped dried tomatoes, if desired. Serve with tortilla chips, pita chips, vegetables, whatever.
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