Creamy hummus infused with sun-dried tomatoes and a hint of garlic and basil. This fantastic Sun Dried Tomato Hummus tastes like something you would get at a Mediterranean restaurant. I used my favorite Easy Hummus Recipe as a jumping-off point for creating this delicious version. I can’t wait for you to give it a try.
Making hummus is so much easier than you would think. The hardest part is keeping Tahini paste around and fresh lemons. Those two things really make all the difference when it comes to making homemade hummus. If you have a food processor or a good blender, you are minutes away from homemade hummus!
Have you tried these Homemade Recipes?
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step-by-step pictures for how to make sun dried tomato hummus
Frequently Asked Questions about how to make Sun Dried Tomato Hummus
WHAT IS HUMMUS?
Hummus is a Middle Eastern creamy dip made of chickpeas, sesame paste (tahini), olive oil, and other seasonings.
ARE GARBANZO BEANS THE SAME AS CHICKPEAS?
Yes. Chickpeas or garbanzo beans are a type of legume. They have a round-type shape and are beige, which is the most common variety. They are packed full of nutrients like protein and other vitamins and are high in fiber.
what is tahini?
Tahini is a smooth and thick paste made from ground sesame seeds.
can I use dried basil leaves in place of fresh basil?
I recommend using fresh basil for this recipe for the best flavor. However, if you only have dried basil on hand, you can try it, keeping in mind the flavor will be a little different.
WHY IS IT IMPORTANT TO USE ICE-COLD WATER?
The ice-cold water helps to whip the hummus into a creamy texture similar to the consistency of homemade ice cream.
what do you serve with hummus?
It’s served with pita chips, crackers, vegetables, Naan Bread, and even used as a sandwich spread.
HOW SHOULD I STORE THE HUMMUS?
In the refrigerator in an airtight container for up to 4 to 5 days. You can also freeze hummus in an airtight container for up to four months. Make sure to leave a little space at the top of the container because the hummus will expand a little. Pouring a little bit of olive oil on the top will help prevent moisture loss. When ready to use it, thaw the hummus in the refrigerator for a few hours or overnight. Then stir the dip up to bring all the ingredients back to a creamy texture.
- 1 (15 oz) can chickpeas, drained
- 4-5 sun-dried tomatoes (approx. ⅓ cup), plus one chopped for garnish
- 3 Tbsp oil from sun-dried tomato jar or olive oil
- 2½ tbsp fresh lemon juice
- ¼ cup tahini
- 1 large clove garlic
- ¾ tsp salt
- ¼ cup ice water
- 2 tbsp fresh basil, chopped
- In a food processor combine the drained chickpeas, sun-dried tomatoes, oil, lemon juice, tahini, garlic, and salt. Blend well.
- Add half of the ice water and blend again.
- Next, add the other half of the ice water and the chopped basil. Blend until completely smooth.
- Spoon into a serving dish and garnish with more oil from the bottle, a chopped sun-dried tomato, and some basil if desired.
- Serve with crackers, pretzels, veggies, pita chips, Naan bread or anything else you desire.
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