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.

Course Appetizer, Side Dish, Snack

Cuisine American, Greek

Diet Gluten Free, Vegan, Vegetarian

Keyword dips and spreads, hummus, sun dried tomatoes

Prep Time 10

Total Time 10

Servings

Calories 192kcal

Author Robin Miller

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.

Nutrition