I love taking pictures of food. However, sometimes it can be hard to make certain foods look appealing. This hummus was one of them.
Lets just say that before the addition of props this hummus look like something that might be found in my niece’s diaper. I stood there for a long time staring at this brownish yellowish glop of hummus sitting in the white dish wondering how I was ever going to make this look like something you would want to eat.
First I just stuck the brown dish under it. That did nothing except make it look more unappetizing. I then added some basil leaves and sun dried tomatoes to add contrasting colors. That did the trick! It’s amazing how different colors and textures can make the most blah foods look appetizing. Up until now I have been avoiding trying to take pictures to share with you of foods that may not look as appealing as they taste. However, I’m starting to feel a little more confident in my food styling and photography so expect to see a little more variety in the months to come!
Back to this hummus. I mentioned in my post for tomato basil white bean salad that I have a large basil plant. It’s getting too hot here for my vegetables and herbs to survive, so I’ve been trying to use them in any way I can. I originally was going to make roasted red pepper hummus, but then thought what better way to use some of my basil than in hummus. I also happened to have a jar of sun dried tomatoes in the fridge, which goes perfectly with basil. I put the chickpeas, basil, sun dried tomatoes, garlic, and some salt in my Vitamix, gave it a whirl, and tada! Sun Dried Tomato Basil Hummus! This hummus has a more Italian flavor rather than Mediterranean. It would go perfect on a toasted baguette as an appetizer for your next spaghetti dinner. If you love the flavor of basil and sun dried tomatoes than this hummus will not disappoint! Just ignore the fact that it has a not so appetizing color.
You might also like these hummus recipes:
- 1 can chickpeas
- 1/2 cup fresh basil
- 3 T. sun dried tomatoes packed in oil
- 2 cloves minced garlic
- 1 t. salt (use more or less depending on your taste)
- 1/4-1/3 cup water
- Put the chickpeas, basil, sun dried tomatoes, garlic, and salt in a food processor or blender.
- As you blend these ingredients gradually add in the water until the hummus becomes smooth and creamy.
- Serve immediately or refrigerate until you are ready to use.
- The hummus could be served with vegetables, pita chips, or on slices of a baguette.