Sun Dried Tomato Hummus Recipe
Sun Dried Tomato Hummus makes a delectable hummus recipe to make as an appetizer when entertaining.
Hummus is so simple to make, even up to a few days before serving, and is always a crowd-pleaser. Making it perfect for every thing from packing in lunch boxes, after school snacks, picnics, tailgating, to showers.
Healthy, delicious, and full of flavor. You can serve it with pita bread, pita chips, or an array of cut up vegetables. Heavens, you can also use it as a sandwich spread if you like. And you’ll want to, believe me. This stuff is to die for!
So, let me show you how I make it.
My sun dried tomato hummus begins with just a few simple ingredients, lemon juice, tahini, olive oil, garlic, cumin, salt, chickpeas, and of course, good sun dried tomatoes.
You’ll want to use a good blender, like this Blendtec, or food processor to make the smoothest and creamiest hummus recipe. You’ll want to add your ingredients in a certain order to also get the creamiest hummus. The order I follow is listed in the instructions portion of the recipe below.
And once it is finished, just top it with additional sun dried tomatoes and a bit of the oil from the tomatoes for the perfect ending touch.
I hope you love it, here’s my Sun Dried Tomato Hummus Recipe.
- ¼ cup lemon juice
- ¼ cup tahini
- 2 tablespoons olive oil
- ¼ cup sundried tomatoes
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon Kosher salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- Add lemon juice, tahini and olive oil to the container of a blender or food processor. Blend until smooth, about 40 seconds. Scrape down sides and add sundried tomatoes, garlic, cumin, salt, and ¾ of the can of chickpeas. Blend until smooth, about 1 minute. Scrape down sides and blend again for another minute until even smoother. Add remaining chickpeas and blend for about 20 seconds or until the hummus has reached the creaminess you desire.
- Pour into a serving bowl and drizzle with additional olive oil and top with more sundried tomatoes.
- Keep in an airtight container for up to one week in the refrigerator.