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. 


Serves 8.



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