Sun-Dried Tomatoes Hummus
This sun-dried tomato hummus is bursting with bold, herby flavor—and it’s ridiculously easy to make. Packed with plant-based goodness, it’s a healthy, gluten-free dip you’ll want on repeat.
Ingredients
- 1 (15-ounce) can of chickpeas drained (approximately 1½ cups)
- 8 to 10 tablespoons water
- ¼ cup tahini
- 1 garlic clove
- ¼ cup sundried tomatoes
- ¼ cup fresh basil leaves
- 3 teaspoons lemon juice
- 2 teaspoons extra virgin olive oil (plus extra for drizzling over the top)
- ½ teaspoon kosher salt
- optional: toasted pine nuts and chopped sundried tomatoes for garnish
Instructions
- Add all ingredients and 8 tablespoons of water to a food processor, and blend until creamy. Add in additional water until the desired consistency is reached.
- Serve in a bowl and garnish with toasted pine nuts and finely chopped sundried tomatoes.
Video
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- VARIATIONS: Substitute roasted red bell pepper for the sun-dried tomatoes. Olive oil and toasted pine nuts are wonderful toppings for this dip, but you could also stir them into the dip.
- TIPS:
- Adjust the level of garlic to your taste preferences.
- For creamier hummus use more water.
- Adjust lemon and salt to taste.
- USES: Perfect for dipping crackers, bread, or raw veggies.
Nutrition
Calories: 51kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 122mgPotassium: 127mgFiber: 1gSugar: 1gVitamin A: 60IUVitamin C: 2mgCalcium: 14mgIron: 1mg
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