Sun-Dried Tomato Hummus
I’ve been on a sun dried tomato kick recently. I’ve been adding them to everything from hummus to pizza. The intense and umami flavor is a great addition to the creamy hummus. I like to use oil-packed tomatoes rather than completely dried ones because they have more moisture and blend with the hummus more easily. The additional flavored oil from the packed tomatoes intensifies the sun-dried tomato flavor of the hummus.
1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons tahini
2½ ounces oil-packed sun-dried tomatoes, plus additional for garnish
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, smashed
1/3 cup ice cold water
½ teaspoon kosher salt
1 teaspoon chopped flat-leaf parsley
Add the chickpeas, tahini, sun-dried tomatoes, lemon, olive oil, garlic, and to the bowl of a food processor and blend until pureed. Slowly add water until the mixture becomes creamy. Season with salt then transfer to a small bowl. Garnish with parsley and additional sun dried tomatoes.
The hummus can be made up to a week ahead of time and refrigerated in an airtight container.