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–+ servings
overhead shot of white bowl of hummus surrounded by veg and pita chips
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5 from 6 votes

Sun Dried Tomato Hummus

This Sun Dried Tomato Hummus is dreamy, creamy and absolutely bursting with flavour. Better still, it couldn't be easier to make!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 6
Author: Chris Collins
Cost: £1.50 / $2

Equipment

  • Food Processor
  • Spatula
  • Colander (to drain chickpeas)
  • Small Pot (to collect chickpea brine)
  • Serving Bowl

Ingredients

Base Hummus

  • 1x 14oz / 400g can of Chickpeas, drained (keep chickpea water)
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Tahini
  • 1 Lemon, juice only
  • 1 small clove of Garlic
  • 1/2 tsp EACH Cumin, Smoked Paprika
  • 1/4 tsp Salt, or to taste
  • Black Pepper, to taste

Sun Dried Tomato Hummus

  • 1/2 cup / 60g Sun Dried Tomatoes (see notes)
  • 6-8 large Basil Leaves
  • 1/2 tsp Smoked Paprika

Garnish

  • drizzle of Extra Virgin Olive Oil
  • few pinches of Smoked Paprika
  • 4-5 Tiny Basil Leaves

To Serve

Instructions

  • In to a food processor, add chickpeas, sun dried tomatoes, tahini, basil, lemon juice, extra virgin olive oil, smoked paprika, cumin, garlic, salt & pepper.
  • Turn on the motor and slowly pour in your chickpea water to smooth out until your desired texture (around 1/4cup/60ml should suffice).
  • Test for seasoning and adjust accordingly. Scrape out into a serving bowl and garnish with extra virgin olive oil, smoked paprika and baby basil leaves. Serve at room temp with your edible tools of choice!

Video

Notes

a) Sun Dried Tomatoes - Try and use jarred ones (oil gives extra flavour). For a deeper tomato flavour consider adding another couple in after you check for seasoning.
b) Make Ahead - Easy to make ahead of time! Tightly cover and store in the fridge (I don't usually store longer than 2-3days, but longer at your discretion). Bring to room temp and serve. Hummus always best at room temp.
c) Freeze - Hummus is also great to freeze. Thaw in the fridge when needed then again, serve at room temp.
d) Oil / Lemon Juice - Important to use Extra Virgin (not regular) and fresh lemon juice (not bottled). These difference will really make the difference. Regular olive oil is definitely not suitable for this recipe, bottled lemon juice only at a push!
e) Calories - Based on no extra garnish and served between 6 with no sides.

Nutrition

Calories: 160kcal | Carbohydrates: 13.64g | Protein: 4.44g | Fat: 10.65g | Saturated Fat: 1.424g | Polyunsaturated Fat: 2.35g | Monounsaturated Fat: 6.186g | Trans Fat: 0.003g | Sodium: 199mg | Potassium: 238mg | Fiber: 3.7g | Sugar: 3.55g | Vitamin A: 184IU | Vitamin C: 5.2mg | Calcium: 48mg | Iron: 1.48mg