Sun-dried tomato hummus is a no-cook fresh, quick, and delicious recipe. For dinner, I didn’t feel like cooking on the stove or using the oven, so I made a variation of the traditional chickpea hummus recipe by adding sun-dried tomatoes. How delicious! Sun-dried tomato hummus is flavorful and creamy, excellent as an appetizer, side dish, main course, or even a single dish, perfect for an aperitif or a buffet, ideal on bruschetta or sandwiches, it’s super tasty and super versatile!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz canned chickpeas
- 2/3 cup water
- 1.8 oz sun-dried tomatoes
- 1/4 cup extra virgin olive oil
- 1 tbsp tahini
- 1 clove garlic
- 1 lemon
- to taste salt
- to taste black pepper
Steps
● Sun-dried tomato hummus is super easy and quick to prepare. First, rinse the chickpeas under cold running water, drain them, and put them in a blender. Add the sun-dried tomatoes, salt, black pepper, garlic clove, tahini, lemon juice, extra virgin olive oil, water, and blend everything until you get a creamy and homogeneous mixture.
● Transfer the sun-dried tomato hummus to a small bowl and drizzle with a bit of extra virgin olive oil and a pinch of paprika.
● You can enjoy the sun-dried tomato hummus immediately, but I recommend letting it rest in the fridge for at least 30 minutes, so it will become more flavorful and well-chilled.
Notes:
The sun-dried tomato hummus can be stored in the fridge for 3-4 days. Tahini is a paste made from toasted sesame seeds, and you can make it at home or buy it in well-stocked supermarkets.
Other hummus recipes HERE
