Description
You can make this creamy and delicious sun-dried tomato hummus in about 15 minutes. It's perfect served alongside fresh veggies, pita, or spread onto sandwiches. If you have a can of chickpeas, some lemons, sun-dried tomatoes, and tahini in your pantry you're pretty much ready to go!
Ingredients
Units
Scale
- 1 15 oz can chickpeas, drained and skins removed
- 1/4 cup of liquid from chickpeas (aquafaba)
- 1/2 cup drained, chopped oil packed sun-dried tomatoes
- 1/4 cup tahini
- 1/4 cup freshly-squeezed lemon juice
- 2-3 garlic cloves
- 3/4 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1 kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons ice water
- 1/4 cup extra virgin oil
Instructions
- Strain the chickpeas and reserve the strained liquid.
- (Optional) For a smoother and creamier hummus, you'll want to remove their skins. Lightly rub the chickpeas between a few layers of paper towels to help remove the skins. Some will still have skins, but should it should be easy to pop off the skins with your hands.
- Chop the sun-dried tomatoes very finely, almost into a paste-like consistency. This will help them to blend more easily into the hummus.
- To a food processor, add the chickpeas, 1/4 cup of aquafaba liquid from the strained chickpeas, sun-dried tomatoes, tahini, lemon juice, garlic, cumin, paprika, salt, and pepper.
- Let the mixture run in the food processor for about 4 minutes until smooth and creamy. Scrape down the sides and taste, adding more garlic to taste.
- Pour in the ice water and blend an 1-2 additional minutes. Friction from the blending heats up the hummus ingredients. The ice water blends with the slightly warm hummus mixture, and it whips air into the hummus which gives it a lighter and smoother texture.
- Finally, slowly stream the extra virgin olive oil into the hummus and blend for an additional 30-45 seconds. Taste and add more salt and pepper as needed.
- Enjoy, topped with your favorite garnish and some pita bread, crackers, toasted baguette, or sliced, fresh vegetables.
Notes
Storage suggestions: move to a jar or an airtight storage container, where it should keep in the refrigerator for about a week.
Serving suggestions: Add some hummus to your wrap or sandwich, or add it to a serving bowl and dip some fresh vegetables into it for a light snack.
You can use a food processor or a blender to make this recipe.
It's optional to remove the skins from the chickpeas, but it does help create a smoother texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: No cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ~1/2 cup
- Calories: 276
- Sugar: 0.2 g
- Sodium: 306.6 mg
- Fat: 26.1 g
- Carbohydrates: 9.8 g
- Fiber: 2.8 g
- Protein: 4.1 g