Simple Sun-Dried Tomato Hummus

Simple Sun-Dried Tomato Hummus

from minimalistbaker.com
15 min
10 servings

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!

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)
  • Olive oil
  • Toasted pine nuts
  • Smoked paprika

Directions

  1. 1

    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.

  2. 2

    Drain the chickpeas, reserving the liquid (chickpea brine) from the can to add as needed later.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Leftovers will keep covered in a sealed container in the refrigerator for 5-7 days or in the freezer for 1 month or longer.