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.
Ingredients for sundried tomato hummus
To prepare this hummus, you will need:
- canned chickpeas
- sundried tomatoes
- fresh garlic
- lemon juice
- tahini
- curry powder
- salt
- pepper
Then, it is just a matter of processing all the ingredients together until smooth—easy!
Choosing sundried tomatoes for hummus
It’s best to use sundried tomatoes packaged in oil, as they are relatively soft and will easily blend with the other hummus ingredients.
The other advantage of this is that sundried tomatoes in oil generally contain 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.
Dry sundried tomatoes can be used. However, they must be soaked in warm water for 15 minutes before blending.
Love hummus?
You may also like to try my beetroot hummus recipe or one of my other dip recipes.
You can enjoy this hummus simply with crackers, as a spread on sandwiches or wraps, on a mezze board with easy gluten-free focaccia or sprinkled with almond dukkah.
Sundried Tomato Hummus
Ingredients
- 400 g can chickpeas drained
- ⅓ 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
Instructions
- 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.
