Creamy Sun-Dried Tomato Hummus
This easy sun-dried tomato hummus is a rich, savoury twist on classic hummus. Vegan, gluten-free, high-protein, and ready in about 15 minutes.
Equipment
- 1 food processor or stick blender
- measuring cups
- 2 bowls
- 1 very sharp knife
- 1 Chopping board
Ingredients
- ¼ cup sun-dried tomatoes more if preferred
- 1 cup cooked chickpeas
- ⅓ cup tahini
- ¼ cup lemon juice
- 1 tbsp olive oil
- water as needed
- salt and pepper to taste
- fresh garlic to taste
Instructions
- Soak sun-dried tomatoes in a bowl of hot water for 15-30 minutes (skip if using sun-dried tomatoes in oil).
- Chop sundried tomatoes.
- Place 1 cup cooked chickpeas, ⅓ cup tahini, ¼ cup lemon juice, 1 tbsp olive oil, and fresh garlic in a bowl.
- Blend until you get a creamy consistency.
- Add water—just a spoonful at a time—if it's too thick.
- Add sun-dried tomatoes to you hummus.
- Blend for a little while longer. Stop when you can still see tiny little bits of tomato.
- Taste, and add salt and pepper, and more fresh garlic, or lemon juice if needed.
