Sun Dried Tomato Hummus
A creamy dreamy hummus appetizer perfect for any gathering for all special diets
Servings 6 1/4 cup
- 1.5 cups cooked cooked chickpeas or 1 16 oz can*
- 1/4 cup Sun-dried tomatoes packed in oil removed from oil + 1-2 tablespoons chopped as reserved for garnish
- 2 cloves garlic
- 1/2 lemon juiced about 1 tablespoon
- 1/4 cup tahini or 2 tablespoons sesame oil
- 2-3 tablespoon extra virgin olive oil or another neutral oil
- 1/2 teaspoon salt
- 1/8-1/4 cup water or oil
Add all ingredients except oil and water and reserved sun dried tomatoes for garnish to food processor and blend. While blending, slowly add the oil.
Blend until creamy, stopping once to scrape down sides.
Once all of the olive oil is added, for desired creaminess, while still blending, add a little water, a tablespoon at a time for desired creaminess, or add more oil.
Serve with raw veggies, crackers, or chips!
This recipe makes about 1 1/2 cups of hummus.
Adjust Creaminess: Slowly add the oil while ingredients are blending. Once you have added all of the oil, if you want it creamier, you can add some water a tablespoon at a time, or more oil.
Tahini: If you don't have any tahini, you can substitute 2 tablespoons of sesame oil to add the sesame flavor.
Garlic: Substitute 1/4 teaspoon of garlic powder for 2 garlic cloves.
Oil: Use vegetable or canola in place of extra virgin olive oil - although olive oil adds the best flavor for an authentic hummus.
Calories: 179kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 213mg | Potassium: 244mg | Fiber: 4g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg