Karry Hosford
5 servings (serving size: 1/4 cup hummus and 4 pita wedges)

"I came up with this hummus recipe exploring ways to get more fiber in my diet. The tomatoes give it a warm, coral-like color." -CL Reader

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Coat a baking sheet with cooking spray. Place pita wedges on pan, and coat with cooking spray. Bake at 425° for 6 minutes or until golden.

Step 3

Combine water, tomato, salt, pepper, garlic, and beans in a food processor, and process until smooth. Serve with pita wedges.

Ratings & Reviews

Karen1985's Review

September 28, 2012
I think I goofed, but I'm not crazy about it. The flavor and texture is just off for me.

charoulli's Review

March 11, 2012
This tasted great. Not your usual Hummus taste, but nontheless, tasty. Adding it to my recipe file.

mrtest89's Review

December 19, 2011

jstanz's Review

October 19, 2010
Typically I view hummus as my enemy since I have a severe, life threatening allergy to sesame seeds (tahini). This recipe, however, is amazing and something I can eat safely! I need to find more tahini-free hummus recipes!

Ambrey's Review

October 12, 2010
First time I've made my own hummus, and after looking at the other reviews, I doubled the sun dried tomatoes (eyeballed it) and added a little more water to get the consistency I wanted. I didn't double the garlic and I'm glad I didn't! I used two large cloves and it already has a very strong garlic taste. I think maybe next time I'm going to try roasting the garlic first, give it a little different flavor, but overall, good recipe and I'll make again!

JessicaLuu's Review

June 11, 2010
This was so nasty. It had no good flavor, because the taste of the canned beans was so overwhelming. Also, the texture was way off for me. Absolutely inedible.

SMC393's Review

July 23, 2009
Yummy! We make this ALL of the time now. It's so easy to put together, and it tastes really great. It's a super easy appetizer to take to a party. I like to always try and make my own pita chips to go along with it, but it's great with crackers, veggies, tortilla chips, etc. It's fun to play around with (add pine nuts, extra sundried tomatoes, etc.). I just try to hold off on adding too much oil so that it doesn't turn out too runny.

BonnieCooks's Review

July 19, 2009
After making this initial recipe I decided it needed a little 'oomph', so I added red pepper flakes, a little olive oil and extra sun dried tomatoes, and a little more pepper. It really did the trick! I have this as a snack in my fridge always!

minakim's Review

December 27, 2008
quick, cheap, and easy; a lot like my last boyfriend! i'm sure it would add depth to roast the garlic but that may take away the speed factor.

Nephie814's Review

December 12, 2008