Sun-Dried Tomato Hummus
This Sun-Dried Tomato Hummus is a creamy, flavorful dip made with chickpeas, tahini, olive oil, and oil-packed sun-dried tomatoes.
Ingredients
- 2 cans chickpeas, drained
- 4 garlic cloves
- ¼ cup tahini paste
- ½ cup olive oil
- 3 tablespoons lemon juice
- 1 jar sun-dried tomatoes, with oil
Instructions
- Drain and rinse the chickpeas. For a smoother texture, gently rub them in a clean towel to remove the skins.
- In a food processor, combine the chickpeas, garlic, tahini, lemon juice, and the entire jar of sun-dried tomatoes with their oil. Blend until mostly smooth.
- With the processor running, slowly stream in the olive oil and continue blending until the hummus is creamy and well combined.
- Taste and adjust with more lemon juice, garlic, or salt if desired.
- Spoon into a serving bowl and drizzle with extra olive oil. Garnish with chopped sun-dried tomatoes or fresh herbs if desired.
Nutrition
Notes
- Remove chickpea skins for extra smoothness: Taking a few minutes to rub off the chickpea skins helps create a noticeably creamier hummus.
- Use oil-packed sun-dried tomatoes: The oil adds richness and depth, which is key to the flavor of this hummus.
- Blend long enough: Let the food processor run for a full minute or two to fully smooth out the hummus.
- Adjust consistency as needed: If the hummus is too thick, add a tablespoon of cold water or lemon juice at a time until smooth.
- Serving Suggestions: Serve this sun-dried tomato hummus with fresh veggies, pita chips, crackers, or alongside recipes like Veggie Spring Rolls, Loaded Sweet Potato Fries, or BBQ Mushrooms for an easy snack or appetizer spread.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!