Sun-Dried Tomato Hummus
The intense and umami flavor of sun dried tomatoes is a great addition to the creamy hummus.
Servings 8
Calories 84kcal
Ingredients
- 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
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.
Notes
Blend the tahini and lemon juice first for 30–60 seconds before adding the remaining ingredients. This aerates the mixture and results in an extra smooth, whipped hummus texture.
Nutrition
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
