Sun-dried tomato hummus is a simple hummus recipe that takes only 10 minutes to make. It's packed with delicious sun-dried tomato flavor. If you are following a plant-based and gluten-free diet, this is a recipe for you.
When I think of vegan food my first thought is always hummus and/or falafel. I'm a big fan of both, but if I have to choose only one, hummus is definitely my favorite one. Hummus is so versatile and can be made with so many different flavors. This is the reason why I'm never getting tired of hummus. For example, I'm dipping veggies in hummus, tossing over pasta, as spread on sandwiches, etc. This particular recipe has a delicious flavor, creamy texture, and is one of the favorite hummus recipes of mine.
INGREDIENTS IN A SUN-DRIED TOMATO HUMMUS
- Chickpeas (garbanzo beans): Canned or dried. I used canned for this recipe. If you go with dried chickpeas, make sure to soak them overnight before cooking. Using dried chickpeas is cheaper but takes longer to make hummus.
- Garlic: Use fresh garlic for the flavor. However, if you don't have fresh garlic at home garlic powder will do fine. But I recommend using fresh garlic for this recipe.
- Lemon juice: Lemon juice is balancing the flavor.
- Olive oil: Oil is helping bind hummus together.
- Sun-dried tomatoes: This is the key ingredient in this recipe.
- Tahini: Tahini is sesame seed paste. Used for the delicious sesame taste.
- Aquafaba: To make it creamy and fluffy. Aquafaba is the liquid leftover from cooked chickpeas.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- Take the time to peel the chickpeas. This step is necessary for a creamy hummus. The easiest way to do this is to place chickpeas in a bowl of water and use your hands to pinch each bean to slip off the skin.
- Use fresh garlic for more flavor.
- Adjust the thickness adding more or less chickpea liquid.
OTHER HUMMUS RECIPES YOU MIGHT LIKE
- 400 gr canned chickpeas
- 1 garlic clove
- ½ lemon, juice
- 1 tbsp tahini
- 1 tbsp olive oil
- ½ cup tomatoes, sun-dried
- ⅓ cup aquafaba, chickpea liquid
- salt to taste
1. Drain the liquid from chickpeas. Reserve the liquid for later use.
2. Remove the skins.
3. Add all the ingredients to a food processor (or high-speed blender) and blend (pausing to scrape down the sides of the bowl) until smooth. If your hummus is too thick add a tablespoon or two of chickpea liquid or water.
4. Taste and adjust seasoning if needed, adding more salt, lemon juice, or sun-dried tomato.
5. Transfer to a serving bowl. Serve topped with chopped sun-dried tomato, black pepper, sesame seeds, or olive oil.
Serving Size¼ of recipe
Amount Per Serving Calories 218Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 395mgCarbohydrates 28gFiber 8gSugar 5gProtein 9g
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