Recipe: Smoky Sun-Dried Tomato Hummus
Elevate the appetizer spread by preparing your own hummus that is bold in both flavor and color. Whether this is your first take at homemade hummus or you’re branching out to mix things up, this smoky sun-dried tomato hummus is incredibly easy to make while being anything but basic. The complex flavors pair well with your favorite raw veggies on a crudité platter. Get festive with your plating and presentation to ensure everyone knows it’s far more than veggies and dip. With just one bite, they’ll be convinced!
Smoky Sun-Dried Tomato Hummus
Serves 8
Yields: 2 cups hummus
Ingredients:
- 14 ounce can chickpeas/garbanzo beans, drained and rinsed
- 1 clove garlic, peeled and crushed
- 4 ounces sun-dried tomatoes in olive oil, drained (2/3 C julienned cut)
- 1/4 C tahini (sesame seed paste)
- 3 Tbsp lemon juice (juice of 1-2 lemons)
- 1 Tbsp tomato paste
- 1/2 tsp sea salt
- 3/4 tsp smoked paprika
- 1/4 C olive oil
- 2-3 Tbsp ice cold water, for added creaminess
- Preferred veggies, pita bread, or crackers, for serving
Directions:
- To the bowl of a food processor or high-speed blender (such as Vitamix), add the chickpeas, garlic, sun-dried tomatoes, tahini, lemon juice, tomato paste, salt, and smoked paprika. Process/blend until well combined and smooth.
- Drizzle in olive oil, allowing it to continue blending, followed by water. If needed, pause and remove the lid to scrape down the sides with a spatula. Process until creamy and smooth.
- Serve with a drizzle of olive oil and a dash of paprika.
- Enjoy alongside veggies of your choice, pita bread, or crackers.
Tip: The ice water is a useful hack to enhance the smooth texture of hummus when using canned chickpeas.
Swaps:
- For the chickpeas: white beans
- For the sun-dried tomatoes: roasted red peppers
- For the smoked paprika: regular paprika
Recipe adapted from Half Baked Harvest
