Sun-Dried Tomato Hummus Recipe
Whether slathered on toast for breakfast, paired with crackers for a midday snack, or served alongside warm pita bread and falafel for a hearty dinner, this Sun-dried Tomato Hummus never fails to satisfy!
Equipment
- 1 food processor
Ingredients
- 2 cups chickpeas, drained and rinsed 15 oz
- 1 Tbsp tahini
- 1 clove of garlic
- 1 Tbsp lemon juice
- 2 Tbsp extra virgin olive oil
- 1/4 cup sun-dried tomatoes (packed in oil), drained
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 3-4 Tbsp water (or as needed for consistency)
Instructions
- In a food processor, combine the chickpeas, tahini, garlic, lemon juice, and extra virgin olive oil. Add the sun-dried tomatoes, smoked paprika, salt, and pepper. Process the mixture until smooth, scraping down the sides of the bowl as needed.
- If the hummus is too thick, add water, a tablespoon at a time, until you reach your desired consistency.
- Taste and adjust seasoning if needed. You can add more smoked paprika for a smokier flavor or more lemon juice for acidity.
- Transfer the hummus to a serving bowl and drizzle with extra virgin olive oil. Garnish with a few chopped sun-dried tomatoes.
- Serve with pita bread, crackers, or vegetable sticks for dipping.
Notes
Please note that nutritional values are approximate and may vary slightly depending on factors such as specific ingredient brands and variations in preparation methods.
Nutrition
Serving: 2TbspCalories: 70kcalCarbohydrates: 5gProtein: 2gFat: 5gFiber: 1g
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