Simple Sun-Dried Tomato Hummus

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Bowl of sun-dried tomato hummus surrounded by pita bread, lemon slices, baby tomatoes, olives, and cucumber slices

Should you love hummus and the wealthy taste of tomatoes, you’ll ADORE this straightforward sun-dried tomato hummus. It’s SO versatile, creamy, simple to make, and provides immediate taste to simply about every thing. Take pleasure in it on pita, veggies, crackers, sandwiches, and extra.

It’s excellent for events, picnics, meal prep, street journeys, and every thing in between! Simply quarter-hour and a meals processor or blender required. Let’s make hummus!

Chickpeas, tahini, sun-dried tomatoes, chickpea brine, olive oil, garlic, lemon wedges, dried oregano, and salt

This recipe is customized from the Easy Solar-Dried Tomato Hummus in our cookbook! We made a number of modifications to make sure it really works nicely with differing types and types of sun-dried tomatoes. There ought to be no obstacles when the hummus craving hits (hummus lovers, unite)! Be taught concerning the origins of hummus, and the OG hummus lovers, right here.

Sun-dried tomatoes soaking in a liquid measuring cup with other ingredients around it

This recipe works with two choices: sun-dried tomatoes packed in oil and people which can be more durable and dry. Soaking the sun-dried tomatoes in heat water softens them to encourage mixing (if utilizing dry) and removes among the taste of the brine (if utilizing sun-dried tomatoes packed in oil).

Pouring chickpea brine into a food processor over garlic, chickpeas, sun-dried tomatoes, tahini, olive oil, and dried oregano

Then we drain and add to a meals processor or blender with chickpeas, garlic, tahini, lemon juice, salt, dried oregano, and olive oil. Including the chickpea brine from the can ensures a brilliant creamy, easy-to-blend hummus!

Lastly, switch to a serving bowl and garnish with (non-compulsory) olive oil, toasted pine nuts, and smoked paprika to make it fairly and add textural distinction!

Slice of pita bread dipped into a bowl of sun-dried tomato hummus topped with pine nuts, olive oil, and smoked paprika

We hope you LOVE this sun-dried tomato hummus! It’s:

CreamyBrightSnack-ableVersatileQuick & simple& SO good!

It’s a stunning dip excellent with sliced veggies, pita bread, and/or crackers. Or take pleasure in it in a wrap with Crispy Baked Tofu with Italian Herbs or Pesto Baked Rooster Thighs.

Extra Selfmade Hummus Recipes

Should you do that recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Dipping a slice of pita bread into a bowl of homemade sun-dried tomato hummus

Prep Time 15 minutes

Whole Time 15 minutes

Servings 10 (~1/4-cup servings)

Course Dip

Delicacies Gluten-Free, Mediterranean-Impressed, Center Japanese-Impressed, Vegan

Freezer Pleasant 1 month

Does it preserve? 5-7 Days

Cook dinner ModeForestall your display from going darkish

1/2 cup loosely packed sun-dried tomatoes (ideally dry // if in oil, drain and see notes* // we like Mediterranean Natural or Mezzetta)1 (15 oz.) can chickpeas, drained, liquid reserved2-4 medium cloves garlic, peeled (relying on how garlicky you prefer it)1/4 cup tahini (discover our tahini evaluation right here)3 Tbsp lemon juice*1/2-3/4 tsp sea salt (relying on choice + saltiness of chickpea brine)1 tsp dried oregano2-4 Tbsp olive oil1/4 -1/2 cup chickpea brine (reserved from draining chickpeas)

GARNISH non-compulsory

Olive oilToasted pine nutsSmoked paprika

Soak the sun-dried tomatoes in a bowl of heat water for five minutes to melt. If utilizing sun-dried tomatoes packed in oil, soaking will assist take away among the acidic taste of the brine. Drain nicely.

Drain the chickpeas, reserving the liquid (chickpea brine) from the can so as to add as wanted later.

Add all components to a meals processor or blender, beginning with the lesser quantities the place ranges are supplied. Mix till creamy and easy, scraping down the edges as wanted. Add extra chickpea brine a little bit at a time for creaminess and to encourage mixing (we used one other 1/4 cup). Style and regulate, including extra lemon juice for brightness or salt for total taste.

Switch to a serving bowl and garnish with (all non-compulsory) further olive oil, paprika, and toasted pine nuts. Serve with pita, veggies, crackers, pesto hen, and extra.

Leftovers will preserve lined in a sealed container within the fridge for 5-7 days or within the freezer for 1 month or longer.

*Barely tailored from the Easy Solar-Dried Tomato Hummus in our On a regular basis Cooking cookbook.*If utilizing sun-dried tomatoes packed in oil, notice that some manufacturers are acidic as a result of inclusion of ascorbic and/or citric acid. Soaking the tomatoes in water in step 1 helps take away among the acidity, however we additionally counsel beginning with simply 1 Tbsp lemon juice and dealing your method as much as style.*Recipe as written makes ~2 ½ cups of hummus.*Diet data is a tough estimate calculated with lesser quantities the place ranges are supplied and with out non-compulsory components.

Serving: 1 (quarter-cup) serving Energy: 104 Carbohydrates: 9.1 g Protein: 3.3 g Fats: 6.7 g Saturated Fats: 0.9 g Polyunsaturated Fats: 1.9 g Monounsaturated Fats: 3.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 188 mg Potassium: 157 mg Fiber: 2.5 g Sugar: 2.3 g Vitamin A: 6 IU Vitamin C: 3 mg Calcium: 43 mg Iron: 1.1 mg