For those who love hummus and the wealthy taste of tomatoes, you’ll ADORE this easy sun-dried tomato hummus. It’s SO flexible, creamy, smooth to make, and provides rapid taste to almost about the entirety. Experience it on pita, veggies, crackers, sandwiches, and extra.
It’s highest for events, picnics, meal prep, street journeys, and the entirety in between! Simply 15 mins and a meals processor or blender required. Let’s make hummus!
This recipe is customized from the Easy Solar-Dried Tomato Hummus in our cookbook! We made a couple of changes to verify it really works neatly with differing types and types of sun-dried tomatoes. There will have to be no stumbling blocks when the hummus yearning hits (hummus enthusiasts, unite)! Be informed in regards to the origins of hummus, and the OG hummus enthusiasts, right here.
This recipe works with two choices: sun-dried tomatoes packed in oil and people who are tougher and dry. Soaking the sun-dried tomatoes in heat water softens them to inspire mixing (if the usage of dry) and gets rid of probably the most taste of the brine (if the usage of sun-dried tomatoes packed in oil).
Then we drain and upload to a meals processor or blender with chickpeas, garlic, tahini, lemon juice, salt, dried oregano, and olive oil. Including the chickpea brine from the can guarantees a tremendous creamy, easy-to-blend hummus!
Finally, switch to a serving bowl and garnish with (not obligatory) olive oil, toasted pine nuts, and smoked paprika to make it beautiful and upload textural distinction!
We are hoping you LOVE this sun-dried tomato hummus! It’s:
Creamy
Vivid
Snack-able
Flexible
Fast & smooth
& SO just right!
It’s a fantastic dip highest with sliced veggies, pita bread, and/or crackers. Or experience it in a wrap with Crispy Baked Tofu with Italian Herbs or Pesto Baked Rooster Thighs.
Extra Home made Hummus Recipes
For those who do that recipe, tell us! Depart a remark, fee it, and don’t put out of your mind to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 10 (~1/4-cup servings)
Save you your display from going darkish
- half cup loosely packed sun-dried tomatoes (ideally dry // if in oil, drain and spot notes* // we adore Mediterranean Natural or Mezzetta)
- 1 (15 oz..) can chickpeas, tired, liquid reserved
- 2-4 medium cloves garlic, peeled (relying on how garlicky you find it irresistible)
- 1/4 cup tahini (in finding our tahini evaluate right here)
- 3 Tbsp lemon juice*
- 1/2-3/4 tsp sea salt (relying on choice + saltiness of chickpea brine)
- 1 tsp dried oregano
- 2-4 Tbsp olive oil
- 1/4 -1/2 cup chickpea brine (reserved from draining chickpeas)
GARNISH not obligatory
- Olive oil
- Toasted pine nuts
- Smoked paprika
-
Soak the sun-dried tomatoes in a bowl of heat water for five mins to melt. If the usage of sun-dried tomatoes packed in oil, soaking will assist take away probably the most acidic taste of the brine. Drain neatly.
-
Drain the chickpeas, booking the liquid (chickpea brine) from the can so as to add as wanted later.
-
Upload all components to a meals processor or blender, beginning with the lesser quantities the place levels are supplied. Mix till creamy and easy, scraping down the perimeters as wanted. Upload extra chickpea brine somewhat at a time for creaminess and to inspire mixing (we used some other 1/Four cup). Style and alter, including extra lemon juice for brightness or salt for total taste.
-
Switch to a serving bowl and garnish with (all not obligatory) further olive oil, paprika, and toasted pine nuts. Serve with pita, veggies, crackers, pesto rooster, and extra.
-
Leftovers will stay lined in a sealed container within the fridge for 5-7 days or within the freezer for 1 month or longer.
*If the usage of sun-dried tomatoes packed in oil, word that some manufacturers are acidic because of the inclusion of ascorbic and/or citric acid. Soaking the tomatoes in water in step 1 is helping take away probably the most acidity, however we additionally recommend beginning with simply 1 Tbsp lemon juice and dealing your means as much as style.
*Recipe as written makes ~2 ½ cups of hummus.
*Diet knowledge is a coarse estimate calculated with lesser quantities the place levels are supplied and with out not obligatory components.
Serving: 1 (quarter-cup) serving Energy: 104 Carbohydrates: 9.1 g Protein: 3.3 g Fats: 6.7 g Saturated Fats: 0.9 g Polyunsaturated Fats: 1.9 g Monounsaturated Fats: 3.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 188 mg Potassium: 157 mg Fiber: 2.5 g Sugar: 2.3 g Diet A: 6 IU Diet C: 3 mg Calcium: 43 mg Iron: 1.1 mg