Sun-Dried Tomato Hummus
The intense and umami flavor of sun dried tomatoes is a great addition to the creamy hummus.
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 2½ 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
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.
Calories: 84kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 171mg | Potassium: 168mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 119IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg