Sun-Dried Tomato Hummus
Creamy and bursting with flavor — this hummus takes your classic recipe up a notch with sweet-tart sun-dried tomatoes. Perfect as a dip, spread, or snack, and ready in just 10 minutes.
Time to read: 2 mins | Time to make: 10 min* | Yields: 25 servings**
Ingredients
1 can chickpeas (240 g drained & rinsed)
1 lemon, juiced
3 tablespoons tahini
1 teaspoon ground cumin
1 teaspoon paprika
100 ml water or aquafaba
75 g sun-dried tomatoes (plus 1 tablespoon of the oil from the jar)
1 pinch of sea salt
Method
Place all ingredients into a powerful blender or food processor and blend until smooth.
If the hummus feels too thick or hard to blend, add a little more water (or aquafaba) until you reach a creamy consistency.
SERVING:
Top with a drizzle of olive oil, a sprinkle of sesame seeds, chili flakes, and fresh parsley.
Serve with warm pita, veggie sticks, or on toast — it’s perfect any time of day.
If you cook your own chickpeas:
Measure 3/4 cups (200 g) of dry chickpeas, wash and place them in a large bowl. Cover chickpeas with cold water and let soak overnight in the fridge or for at least 6 hours before cooking.
The next day, drain the chickpeas.
Place a medium saucepan over high heat and add the drained chickpeas and 1 teaspoon baking soda. Cook for about 5 minutes, stirring constantly. Add about 6 cups - 1.25 liters of water and bring it to a boil.
Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 10 to 15 minutes, depending on the type and freshness. When done, they should be very tender, breaking up easily when pressed between your thumb and finger.
Drain the chickpeas. Reserve 200 ml of cooking liquid.
Cooking your own chickpeas and removing skins will result in ultra-creamy hummus. Yum!
Notes:
* 10 min is the time required when using precooked chickpeas. Cooking raw chickpeas takes ~20 minutes after soaking them overnight.
** One serving is 2 tablespoons or ~30g (I usually have a few servings wink wink).
Nutrition facts, per serving:
Energy: 43kcal | Carbs: 6g | Protein: 2g | Fat: 2g
