Description
Sun-dried tomatoes add tangy, sweet flavor to our hummus with garlic and tahini, the perfect protein-packed dip for snacking.
Ingredients
Scale
- 1 1/2 cups cooked chickpeas (or 1 15-ounce can chickpeas)
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons tahini
- 1 large clove raw or roasted garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt, plus more to taste
- 1–3 tablespoons cold water, as needed
Instructions
- Place the chickpeas, sun-dried tomatoes, lemon juice, olive oil, tahini, garlic, red pepper flakes, salt, and 1 tablespoon water in the food processor. Puree until thoroughly combined, 1-2 minutes.
- Scrape down the sides of the bowl and process another 1-2 minutes, until smooth. Gradually add additional water as necessary, until your desired consistency is reached. Taste and adjust seasoning.
- Serve with additional olive oil drizzled on top.
- Prep Time: 10 minutes
- Category: Hummus
- Method: Food Processor
- Cuisine: Dip
Keywords: hummus, sun-dried tomato, garbanzo, chickpea