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Simple Sun-Dried Tomato Hummus Recipe

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4.2 from 40 reviews

Simple sun-dried tomato hummus bursting with rich tomato flavor makes a perfect versatile dip or spread for pita, crackers, veggies, and sandwiches. Ready in just 15 minutes, this creamy and smooth hummus uses pantry staples and a handful of fresh ingredients for a Mediterranean-inspired vegan delight that's both flavorful and healthy.

  • Total Time: 15 minutes
  • Yield: 10 servings (~1/4 cup each)

Ingredients

Main Ingredients

  • 1/2 cup loosely packed sun-dried tomatoes (preferably dry, if in oil drain and see notes)
  • 1 (15 oz.) can chickpeas, drained, liquid reserved
  • 2-4 medium cloves garlic, peeled (depending on desired garlicky flavor)
  • 1/4 cup tahini
  • 3 Tbsp lemon juice
  • 1/2-3/4 tsp sea salt (adjust based on chickpea brine saltiness)
  • 1 tsp dried oregano
  • 2-4 Tbsp olive oil
  • 1/4 - 1/2 cup chickpea brine (reserved from can)

Garnish (optional)

  • Olive oil
  • Toasted pine nuts
  • Smoked paprika

Instructions

  1. Soften Sun-Dried Tomatoes: Soak the sun-dried tomatoes in warm water for 5 minutes to soften and reduce acidity if packed in oil, then drain well.
  2. Prepare Chickpeas: Drain the chickpeas from the can, reserving the liquid (chickpea brine) to use later for blending and adjusting texture.
  3. Blend Ingredients: Add soaked sun-dried tomatoes, chickpeas, garlic cloves, tahini, lemon juice, sea salt, dried oregano, and olive oil to a food processor or blender, starting with lower amounts for range ingredients. Blend until creamy and smooth, scraping sides as needed.
  4. Adjust Consistency and Flavor: Gradually add reserved chickpea brine in small amounts to reach desired creaminess and facilitate blending. Taste and add more lemon juice or salt for brightness and seasoning as preferred.
  5. Serve and Garnish: Transfer hummus to a serving bowl and optionally garnish with additional olive oil, toasted pine nuts, and smoked paprika. Serve with pita bread, fresh vegetables, crackers, or use as a spread for sandwiches.
  6. Storage: Store leftovers covered in a sealed container in the refrigerator for 5-7 days or freeze for up to 1 month.

Notes

  • This recipe is slightly adapted from the Simple Sun-Dried Tomato Hummus in the Everyday Cooking cookbook.
  • If using sun-dried tomatoes packed in oil, soak them to reduce added acidity from preservatives like citric or ascorbic acid; start with less lemon juice and adjust.
  • The recipe yields approximately 2 ½ cups of hummus, about ten 1/4-cup servings.
  • Nutrition info is a rough estimate calculated using the lower amounts in the ranges and excludes optional garnish ingredients.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dip
  • Method: Blending
  • Cuisine: Mediterranean, Middle Eastern, Gluten-Free, Vegan
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/simple-sun-dried-tomato-hummus-recipe/