Simple Sun-Dried Tomato Hummus
Simple sun-dried tomato hummus with BIG tomato flavor. A versatile dip or spread for pita, crackers, veggies, sandwiches, and more. Just 15 minutes required!
Servings 10 (~1/4-cup servings)
Ingredients
- 1/2 cup loosely packed sun-dried tomatoes (preferably dry // if in oil, drain and see notes* // we like Mediterranean Organic or Mezzetta)
- 1 (15 oz.) can chickpeas, drained, liquid reserved
- 2-4 medium cloves garlic, peeled (depending on how garlicky you like it)
- 1/4 cup tahini (find our tahini review here)
- 3 Tbsp lemon juice*
- 1/2-3/4 tsp sea salt (depending on preference + saltiness of chickpea brine)
- 1 tsp dried oregano
- 2-4 Tbsp olive oil
- 1/4 -1/2 cup chickpea brine (reserved from draining chickpeas)
GARNISH optional
- Olive oil
- Toasted pine nuts
- Smoked paprika
Instructions
- Soak the sun-dried tomatoes in a bowl of warm water for 5 minutes to soften. If using sun-dried tomatoes packed in oil, soaking will help remove some of the acidic flavor of the brine. Drain well.
- Drain the chickpeas, reserving the liquid (chickpea brine) from the can to add as needed later.
- Add all ingredients to a food processor or blender, starting with the lesser amounts where ranges are provided. Blend until creamy and smooth, scraping down the sides as needed. Add more chickpea brine a little at a time for creaminess and to encourage blending (we used another 1/4 cup). Taste and adjust, adding more lemon juice for brightness or salt for overall flavor.
- Transfer to a serving bowl and garnish with (all optional) additional olive oil, paprika, and toasted pine nuts. Serve with pita, veggies, crackers, pesto chicken, and more.
- Leftovers will keep covered in a sealed container in the refrigerator for 5-7 days or in the freezer for 1 month or longer.
Video
Notes
*Slightly adapted from the Simple Sun-Dried Tomato Hummus in our Everyday Cooking cookbook.
*If using sun-dried tomatoes packed in oil, note that some brands are acidic due to the inclusion of ascorbic and/or citric acid. Soaking the tomatoes in water in step 1 helps remove some of the acidity, but we also suggest starting with just 1 Tbsp lemon juice and working your way up to taste.
*Recipe as written makes ~2 ½ cups of hummus.
*Nutrition information is a rough estimate calculated with lesser amounts where ranges are provided and without optional ingredients.
*If using sun-dried tomatoes packed in oil, note that some brands are acidic due to the inclusion of ascorbic and/or citric acid. Soaking the tomatoes in water in step 1 helps remove some of the acidity, but we also suggest starting with just 1 Tbsp lemon juice and working your way up to taste.
*Recipe as written makes ~2 ½ cups of hummus.
*Nutrition information is a rough estimate calculated with lesser amounts where ranges are provided and without optional ingredients.
Nutrition (1 of 10 servings)
Serving: 1 (quarter-cup) serving Calories: 104 Carbohydrates: 9.1 g Protein: 3.3 g Fat: 6.7 g Saturated Fat: 0.9 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 188 mg Potassium: 157 mg Fiber: 2.5 g Sugar: 2.3 g Vitamin A: 6 IU Vitamin C: 3 mg Calcium: 43 mg Iron: 1.1 mg