Sun-dried Tomato Hummus

April 20, 2018

I hope you are feeling excited that I am sharing another hummus recipe today.

For those who love hummus like me, I know you are feeling super excited as I do. Hmm, to those who are not a fan, please bear with me – maybe you’ll be a convert after you find out that it can be as fun as your favorite spread for bread. 😉

The classic hummus is good on its own, but it is so nice if we can do something to make it more delicious and appealing. I love hummus A LOT (I say it all the time) and I think I’d open a shop one day with different hummus dishes on the menu. Ha! That’s just one of my dreams. And if that dream comes true, there’s no doubt that I would serve all hummus recipes I have on the blog including the one with dates which I shared before.

sun-dried tomato hummus

Adding to my growing (!!) list is Sun-dried Tomato Hummus. The classic hummus with added sun-dried tomatoes gives the hummus a little tang. Also, I added harissa paste to give the dish a little spice and aside from using olive oil, I used the sun-dried tomato oil.

This dish turned out to be smooth and creamy because I chose to remove the skins of the chickpeas. This is something I really don’t want to skip, but if you don’t mind grainy hummus, you don’t have to go through this process. I have tried keeping the skins, but I didn’t like it that much so I always do my best to skin them.

sun-dried tomato hummus

I am taking this with me at Fiesta Friday #220 and I am feeling excited coz I am co-hosting again this week with the lovely Mollie @ The Frugal Hausfrau. If you haven’t met her before, go check out her blog. You’ll find hundreds of amazing recipes will keep you drooling. Hahaha! Thanks as well to our lovely Angie for bringing us all together!

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Sun-dried Tomato Hummus

Want another hummus recipe? Why not try this with sun-dried tomatoes? The tomatoes add a little tang to the hummus and the addition of harissa paste makes it perfect if you like a spicy version.
Servings 2

Ingredients

  • 1 15-ounce can chickpeas (you can reserve few chickpeas for topping)
  • 3  fat cloves garlic
  • 10 pcs sun-dried tomatoes drained
  • 80 ml tahini
  • 2-3 tsp harissa paste
  • 2-3 tbsp fresh lemon juice
  • Salt to taste (start with 1/2 tsp)
  • 1 tbsp sun-dried tomato oil

To serve (optional):

  • sun-dried tomato oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.

  2. In a bowl, add the chickpeas without its water. Add tap water two inches above the chickpeas. Rub chickpeas using your palms until the skins are removed. Pour out the water including the skins. Repeat this process is necessary. If you are satisfied, wash the chickpeas for the last time and drain.

  3. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.

  4. Add garlic cloves and microwave for 4-5 minutes. Let cool.

  5. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, sun-dried tomatoes, harissa paste, salt and tahini. While the food processor/blender is mixing, add in sun-dried tomato oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired.

  6. Transfer to a container and place in the fridge to thicken up and develop flavor.

  7. To serve, drizzle more sun-dried tomato oil, chickpeas, roughly chopped parsley and chopped sun-dried tomatoes. Serve with your favorite crackers, veggies or pita bread.

Recipe Notes

Skinning the chickpeas is totally optional, but it gives you a smoother texture. If you don't mind grainy hummus, then you can skip the ‘skinning’ step.

I am also sharing this at

What’s for Dinner? | Happiness is Homemade | What’d You Do This Weekend? | Mix it up Monday | Melt in your Mouth Monday | Totally Terrific Tuesday | Recipe of the Week | Cook Blog Share | Delicious Dishes Recipe Party | Snickerdoodle Create Bake Make |

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