Apr 21, 2017

Sun-Dried Tomato Hummus

Prep Time: 15 mins
Cook Time: 0 mins
The intense and umami flavor of the sun-dried tomato is a great addition to the creamy hummus.

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I’ve been on a sun dried tomato kick recently. I’ve been adding them to everything from hummus to pizza. The intense and umami flavor is a great addition to the creamy hummus.

Sun-Dried Tomato Hummus

closeup sun dried tomato hummus

Key Ingredients in This Recipe

  • Chickpeas – Chickpeas, also called garbanzo beans add texture and protein to this recipe while keeping it vegetarian. Using canned chickpeas in this recipe cuts down on the prep time in this recipe. Swapping with dried chickpeas requires a bit more foresight since they need to be soaked for a long period of time then boiled.
  • Tahini – Tahini is a sesame seed paste made from pureed sesame seeds. It’s frequently used in Mediterranean and Middle Eastern cooking.
  • Sun-dried Tomatoes – I like to use oil-packed tomatoes rather than completely dried ones because they have more moisture and blend with the hummus more easily. The additional flavored oil from the packed tomatoes intensifies the sun-dried tomato flavor of the hummus.

How to Make This Hummus

  1. Blend ingredients. Add the chickpeas, tahini, sun-dried tomatoes, lemon, olive oil, garlic, and to the bowl of a food processor and blend until pureed.
  2. Add water. Slowly add water until the mixture becomes creamy.
  3. Serve or store. Season with salt then transfer to a small bowl. Garnish with parsley and additional tomatoes. The hummus can be made up to a week ahead of time and refrigerated in an airtight container.

Other Recipes to Try

Sun-Dried Tomato Hummus

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Prep Time 15 mins
Cook Time 0 mins
Serves 8

Ingredients:

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 tablespoons tahini
  • ounces oil-packed sun-dried tomatoes, plus additional for garnish
  • 1 tablespoon lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1/3 cup ice cold water
  • ½ teaspoon kosher salt
  • 1 teaspoon chopped flat-leaf parsley

Instructions:

  • Add the chickpeas, tahini, sun-dried tomatoes, lemon, olive oil, garlic, and to the bowl of a food processor and blend until pureed.
  • Slowly add water until the mixture becomes creamy. Season with salt then transfer to a small bowl. Garnish with parsley and additional sun dried tomatoes.
  • The hummus can be made up to a week ahead of time and refrigerated in an airtight container.

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