Sun Dried Tomato Hummus

Sun Dried Tomato Hummus 6-09-13

This weekend I accomplished 2 huge goals: 1. I got my car’s windows tinted, and 2. I hung out with strippers. Weekend = successful! I’m sure everyone’s dying to hear about the Sapphire Gentlemen’s Club pool, so let me talk about this window tinting for a sec. I don’t know how anyone can survive in this world and especially Vegas with un-tinted windows. The last few months of brightness while driving have been torture, and especially this past weekend since we hit 110*. Finally the Prius is looking super stealth and I feel a lot better about changing and eating in my car in public. And eating while changing. And napping. Don’t judge me!

Back to the strippers. Imagine a place, nay – an oasis with a pool, open bar, where everyone is super friendly and you can get your tan on in peace since the guys are mostly busy making googly eyes at the pasty-clad employees – this was my afternoon at the Sapphire Day Club! I attended the “Beaches be Crazy” outing put on by the Las Vegas Weekly, sponsored by Herradura tequila. Highlights included lots of beach balls, the aforementioned pasties, a live saxophone remix of Ni**as in Paris and even a special appearance by Daisy of Love who I guess I’m the last person on Earth to find out is the niece of Oscar de la Hoya. She was wearing a beanie and Ugg boots with her bikini in the 110* heat, which I don’t know if I’m more confused, impressed or jealous. Probably all of them. Speaking of emotions, I was also super embarrassed at the security purse check point when my Lara Bar, ziplock baggie of vitamins and secret stash of tampons were all given a thorough inspection. I really felt bad for the guy…and myself. Here’s some photos!


Sapphire’s super talented staff…


…and enthusiastic patrons.

Heat Warning

All the electronics died in the heat.

Jenny and Ricardo

Don’t mess with the big guns!


Daisy of Love & her romantic saxophone serenade. Eat your heart out, Bret Michaels!

After the pool party, I was super hangry so I came home and whipped up a big batch of hummus and went to town with some vegetable root chips and hot sauce. Hope you likey!


Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yields: about 2 cups


  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 large lemon, or 1 small lemon
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 to 1 tsp ground cumin
  • 1/4 cup water
  • 1/4 cup chopped sun dried tomatoes
  • Paprika, for garnish
  • Side note – lots of hummus recipes call for tahini, so feel free to add some if your heart desires, but it’ll still taste great without it


  1. In a blender or food processor, combine all ingredients except paprika and blend away. Use a silicone pastry spatula to scrape the sides and help combine the mixture. Continue until you have a smooth paste-like consistency (it might take a bit).
  2. Give it a taste and add more seasonings to your liking. If it’s too dry, add more olive oil and/or lemon juice.
  3. Transfer your hummus into a serving dish and garnish with paprika to eat right away, or refrigerate until you’re ready to serve. I heard a rumor that if you let it sit for a bit, it will taste better, but letting food sit isn’t always an option in my house.

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