Sundried tomato hummus is a creamy dip or spread that balances the sweet-tart flavour of sundried tomatoes with the earthiness of chickpeas.
Hummus is a nutritious and delicious addition to a platter or snack. In this hummus, I’ve combined sundried tomatoes to give a depth of flavour.
It’s best to use sundried tomatoes that come packaged in oil so that they are relatively soft and will easily blend through the other hummus ingredients.
The other advantage of this is that sundried tomatoes in oil will come with ingredients that add a further flavour punch to your hummus. For example, I used sundried tomatoes that contain sunflower oil, peppers, capers, wine vinegar, oregano, parsley and chilli. All of these flavours are subtle but work well in the hummus.
It’s possible to use dry sundried tomatoes. However, it would be necessary to soak them in warm water for 15 minutes before blending.
Sundried Tomato Hummus
- 400 g can chickpeas drained
- 1/3 cup sundried tomatoes
- 2 garlic cloves peeled
- 2-3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 tablespoons oil from jar of tomatoes or olive oil
- 1 teaspoon curry powder
- ½ teaspoon salt
- pinch pepper
- Place all ingredients in a food processor or blender.
- Process until smooth.
- Add water or additional lemon juice to achieve desired consistency and taste.
- Serve alongside veggie sticks, wholegrain crackers or spread over wraps.
You may also like to try my Beetroot Hummus recipe.