Sun-Dried Tomato Hummus For A Fresh Twist

Sun-dried tomato hummus is a simple way to change from the classic version while keeping the same creamy base. The tomatoes add color, sweetness and a deeper savory flavor.

Ingredients For 1 Bowl

• 240 g cooked chickpeas, rinsed and drained
• 70 g sun-dried tomatoes, drained
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 small garlic clove
• 3 to 5 tablespoons cold water
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon salt

Blend The Base

Add the chickpeas, tahini, lemon juice, olive oil, garlic, cumin, paprika and salt to a food processor. Blend for 30 seconds to start breaking everything down.

Add The Tomatoes

Add the sun-dried tomatoes and blend again. Pour in cold water one tablespoon at a time until the hummus becomes smooth and creamy. Scrape down the sides as needed.

Adjust The Texture

For a lighter texture, add another spoonful of cold water. For a stronger tomato flavor, add 1 extra tablespoon of chopped sun-dried tomatoes and pulse briefly.

Serve with pita, raw vegetables or toasted bread. Finish with a drizzle of olive oil and a little paprika.

Conclusion

This hummus is quick, colorful and easy to prepare ahead. Keep it chilled and stir before serving if it thickens in the fridge.