How long does home-made sun dried tomato hummus last for?

Any leftovers will keep in an airtight container in the fridge for about a week. It often tastes even better the day after it’s made.

What can I use instead of tahini?

Tahini is a beautiful paste made from sesame seeds. It’s absolutely essential to hummus. If you can’t find any tahini, however, you can use olive oil instead.

Can I freeze sun dried tomato hummus?

Yes, you can definitely freeze this hummus. It will freeze for up to three months in an airtight container. We also recommend that you avoid filling it all the way up, because it expands as it freezes.

Sun Dried Tomato Hummus Recipe

Description

This is the best sun dried tomato hummus! It is creamy, healthy and bursting with flavor. A perfect snack that everybody will absolutely love!

Ingredients

Scale

Hummus

2-3 tablespoons lemon juice, or to taste
2 tablespoons extra virgin olive oil
2 cloves peeled garlic, minced
1/2 cup sun dried tomatoes, with some of their oil
1/4 cup fresh basil leaves
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
15 oz. (425) can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
1/4 cup tahini
2 tablespoons ice cold water

Garnish

Pinch of smoked paprika
Extra virgin olive oil to drizzle
Sun dried tomatoes
Basil leaves
Pine nuts

Serving

Pita bread
Veggies of your choice
Crackers

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Instructions

In a food processor, combine lemon juice, olive oil, garlic, sun dried tomatoes, basil leaves, cumin, smoked paprika, pepper and salt. Pulse until sun dried tomatoes are finely chopped.
Add chickpeas and tahini. Process until smooth, scraping down the sides with a spatula when needed.
With the food processor running, drizzle in 2 tablespoons of ice cold water. Process until creamy and smooth.
Taste and adjust seasoning, adding more salt, pepper, cumin or lemon juice as needed.
Serve, topped with sundried tomatoes, drizzled with some olive oil and sprinkled with a bit of smoked paprika and some basil leaves.
Enjoy!

Notes

You can peel your chickpeas. This helps to get a nicely smooth, creamy hummus texture. However, peeling your chickpeas is a little time consuming and tedious.

We recommend adding ice water to smooth out your hummus. It’s a bit of a weird tip, but it really helps turn your hummus into a smoother, more ice cream-like consistency. This is especially important if your hummus looks grainy.

Always use a strong food processor. You’ll want to process for four to five minutes. The quality and power of your food processor is really important. Processing for longer also helps to achieve a smoother, more restaurant-like consistency.

Prep Time: 5 min
Cook Time: 5 min
Category: Healthy Snacks
Cuisine: Middle Eastern

Nutrition

Calories: 98kcal
Sugar: 2g
Sodium: 190mg
Fat: 9g
Saturated Fat: 1g
Carbohydrates: 13g
Fiber: 3g
Protein: 4g