Simple Sun-Dried Tomato Hummus Recipe
This Simple Sun-Dried Tomato Hummus is a vibrant and flavorful twist on classic hummus, incorporating sun-dried tomatoes for a rich, tangy depth. Creamy and easy to prepare, it blends chickpeas, tahini, garlic, and lemon juice with sun-dried tomatoes, enhanced with oregano and olive oil to create a perfect dip or spread. Ideal for snacking, entertaining, or adding a Mediterranean flair to sandwiches and salads.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 1/2 cups (serves 6)
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Hummus Base
- 1/2 cup loosely packed sun-dried tomatoes (preferably dry; if in oil, drained well)
- 1 (15 oz.) can chickpeas, drained, liquid reserved
- 2-4 medium cloves garlic, peeled (adjust based on desired garlicky flavor)
- 1/4 cup tahini
- 3 Tbsp lemon juice
- 1/2-3/4 tsp sea salt (adjust to taste and depending on saltiness of chickpea brine)
- 1 tsp dried oregano
- 2-4 Tbsp olive oil
- 1/4 – 1/2 cup reserved chickpea brine (liquid from drained chickpeas)
Optional Garnish
- Olive oil
- Toasted pine nuts
- Smoked paprika
Instructions
- Prepare Sun-Dried Tomatoes: If using oil-packed sun-dried tomatoes, drain them thoroughly to avoid excess oil in the hummus. If dry-packed, no additional preparation is needed.
- Combine Ingredients: In a food processor, add the sun-dried tomatoes, drained chickpeas, peeled garlic cloves, tahini, lemon juice, sea salt, and dried oregano. Reserve the chickpea liquid for later use.
- Process the Mixture: Pulse the ingredients until they begin to combine, then slowly add olive oil and reserved chickpea brine in increments while continuing to blend, to achieve a smooth, creamy consistency. Adjust the amount of liquid to reach your preferred texture.
- Taste and Adjust: Sample the hummus and adjust seasoning with additional salt, lemon juice, or garlic as desired. Blend briefly again to incorporate any adjustments.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with extra olive oil and sprinkle toasted pine nuts and smoked paprika on top if desired for added texture and flavor.
Notes
- If using oil-packed sun-dried tomatoes, thoroughly drain them to prevent the hummus from becoming too oily.
- Adjust garlic quantity according to your preference for a milder or stronger garlic flavor.
- Reserved chickpea brine helps to achieve the perfect creamy and smooth hummus texture; add gradually to avoid making it too runny.
- Toasted pine nuts add a lovely crunch and richness but can be omitted for a nut-free version.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
