HUMMUS: sun-dried tomato and herbs.

Hummus |by KajalYou just can’t go wrong with hummus…1.) it’s super easy to make. 2.) there are so many different ways to change it up (the type of bean, the seasoning, etc) 3.) the versatility of the things you can serve it with is limitless and 4.) it adds great flavor and much needed protein to vegetarian dishes.

I also generally make my hummus sattvic, meaning without the raw garlic because I find traditional hummus to be too strong for me. I make sattvic hummus pretty often…and my family and friends always LOVE it….despite it being garlic-free, it’s amazing how flavorful you can still make it.

HUMMUS: sun-dried tomato and herbs.


  • 15 oz. cooked garbanzo beans (you can cook dry beans in a slow cooker the night before or if you’re in a hurry you can just use canned ones)
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper, freshly ground (or to taste)
  • 1/2 teaspoon oregano or your favorite mixed herb blend (in the summer I use fresh herbs from my garden)
  • 1/4 teaspoon asafoetida
  • 3 tablespoons of sun-dried tomatoes (I like Trader Joe’s brand)
  • fresh lemon juice to taste

DIRECTIONS for cooking

  1. Place all ingredients, in food processor and mix until smooth and fully blended together…and voila it’s done!
  2. Serve with fresh veggies or pita bread wedges as a snack, on sandwiches and wraps as a spread or use as a replacement for ricotta in pasta dishes. 


  • Totally vegan!


  • Totally gluten-free!


  • For kapha body types, add 1/4 – 1/2 teaspoon cayenne.
  • For pitta people, replace sun-dried tomatoes with marinated artichokes and replace lemon juice with lime juice.
  • And for vata body types, serve it with something warm like pasta or a toasted sandwich and/ or add an additional 1/4 cup of nuts, like pine or almond.


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