Sundried Tomato Hummus
Sundried Tomato Hummus- all you need is 6 ingredients and 10 minutes to make this creamy, umami filled hummus that can be used for a variety of dishes or enjoyed all on it’s own!
The texture of sundried tomatoes might not be for everyone (including myself) but they’re especially great for adding lots of umami flavor to plant-based recipes. Hummus, in particular, is the perfect way to enjoy the flavor of sundried tomatoes without suffering through the texture. While it can seem like a lot of work to make your own hummus, mostly because it’s so easy to buy from the store, there are a few benefits to making your own:
- You can control the amount of added salt which is great if you have an infant who loves hummus like mine does.
- Reduces single use plastic. Win for the fishies in the ocean.
- Higher quality ingredients. Many brands will use cheap oils such as sunflower or canola to save on costs. I prefer to use extra virgin olive oil for optimum flavor and healthy omega-3 fatty acids.
- Adjust the flavor to your personal preferences. Hummus is so easy to taste test and adjust as you go.
What You’ll Need
- Chickpeas– Whether you choose to cook your own garbanzo beans from scratch or not is totally up to you. To save time I like to buy them precooked and usually opt for Jovial or Eden Organics.
- Tahini- Using a good quality tahini is key as some brands tend to have a stale flavor. I’ve found Woodstock to be a reliable brand but Soom tahini also has a great reputation.
- Sundried Tomatoes- I prefer to use sundried tomatoes soaked in olive oil because the oil is packed with flavor and it shortens the overall ingredient list. The particular brand I like does have salt added so be wary of what kind you’re using if you’re prepping the hummus for an infant.
- Garlic- All you need is a few garlic cloves, depending on their size.
- Lemon Juice- Just a touch of lemon juice rounds out the flavor of the hummus.
- Salt- You might find that you don’t need to add any salt depending on your preferences (and the brand of sundried tomatoes) but be sure to have some on hand in case.
Tips for Extra Creamy Hummus
- Whip the tahini with lemon juice in a food processor prior to adding the chickpeas.
- Add the chickpeas, sundried tomatoes and garlic then process until smooth, for at least 3-5 minutes. I know that sounds like a long time but you have to put that food processor to work!
- Lastly, adding water helps thin the consistency of the hummus for an extra creamy texture.
Different Ways to Enjoy Sundried Tomato Hummus
- The obvious…with veggies and pita or crackers.
- Thinned with a bit of pasta cooking water for an ultra creamy and flavorful pasta sauce.
- Spread on sandwiches for a boost of protein.
- Or tucked inside vegan summer vegetables quesadillas which acts as a binder to hold them together.
No matter how you decide to eat it, I promise you it’s worth the time to make it!
Looking for more sundried tomato recipes? Check these out:
- Sundried Tomato Pesto Pizza
- One-Pot Garlicky Swiss Chard with Chickpeas
- Easy Vegan Chorizo
- Mediterranean Chickpea ‘Meatballs’
- Creamy Hemp Pesto Pasta Salad
- One-Pot Lemon Pasta with Greens and Sundried Tomatoes
Sundried Tomato Hummus
- ¼ cup tahini
- 3 tablespoons fresh squeezed lemon juice, from approximately 1 large lemon
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup sundried tomatoes soaked in olive oil, reserve 4 tablespoons oil from the jar
- 2-3 garlic cloves, depending on their size
- salt to taste
- In the bowl of a food processor, combine the tahini and lemon juice. Process until a smooth, whipped texture forms.
- To the bowl, add the chickpeas, sundried tomatoes and garlic. Allow the food processor to blend for 3-5 minutes, stopping to scrape the sides every minute or so. While it's running, add 3-4 tablespoons of water to help thin the texture. If you want to add more water just keeping in mind you may have to add more salt to compensate for flavor. Taste test to see if you prefer salt to taste and add accordingly.
- Serve drizzled with oil and a sprinkle of dried basil or oregano, and enjoy!
My husband has recently been diagnosed with diabetes 2 and this is a perfect recipe for lunch with veggies. Thank you so much.
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