Hummus with Sun Dried Tomatoes
This unbelievable hummus boasts everything you crave – a nutty, lemony, garlicky puree of chickpeas and tahini, catapulted with chewy-sweet sun dried tomatoes. Add a little drizzle of that flavorful sun-dried tomato oil on top and your world is forever changed.
Sun-dried tomatoes are your new secret weapon! The sun-dried, tangy-sweet fruit adds a burst of fresh flavor to traditional hummus. And when you drizzle over the herby oil the tomatoes are packed in, you add another incredible layer of flavor. The marriage of hummus and tangy-sweet sun-dried tomatoes is like nothing you’ve ever had before. Bye-bye roasted red peppers!
Use the flavorful oil from the jar of sun-dried tomatoes! Many hummus recipes recommend drizzling the top with good-quality olive oil just before serving. Why? Because it adds another flavor component, and dimension. The oil from a jar of sun-dried tomatoes is also olive oil, but it’s infused with herbs and sun-baked tomatoes. Unbeatable.
How should you serve your hummus with sun-dried tomatoes? The traditional route would be with pita… but I adore serving my hummus with flatbread. I find flatbread softer than pita and a great companion for hummus. You can serve your flatbread (or pita) room temp, or warm it in the oven for a more toasty experience. Oh, and this hummus makes the MOST incredible sandwich spread – whether it’s your everyday ham and Swiss, or morning avocado toast.
You can also serve your hummus with veggies! This savory hummus would be an excellent addition to any veggie platter, so park it alongside crisp carrots, cucumber, celery, and bell peppers.
Hummus with Sun Dried Tomatoes
Ingredients
- 14- ounce can chickpeas, drained and rinsed
- 1/3 cup tahini
- 1/4 cup drained oil-packed sun dried tomatoes, plus more for garnish
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice, or more to taste
- 1 clove garlic, or 1 teaspoon dried minced garlic
- 1/2 teaspoon salt
- 5-7 tablespoons water, or more as needed
- Chopped fresh parsley for serving, optional
For Serving
- Pita, flatbread, and/or vegetables for serving
Instructions
- In a blender or food processor, combine the chickpeas, tahini, sun-dried tomatoes, olive oil, lemon juice, garlic, and salt.
- Puree until smooth, adding water as needed to reach your desired consistency. Season to taste with salt (and more lemon juice if desired).
- Transfer to a shallow bowl, top with a few sun-dried tomatoes (and a little of the sun-dried tomato oil if desired). Garnish with parsley and serve with pita, flatbread, and/or vegetables of choice.