Description
Sun-dried hummus is a delicious variation on a classic dup, melding Middle Eastern and Italian flavors.
Equipment:
Ingredients
Units
Scale
- 1 14oz can chickpeas, drained
- 2/3 cup tahini
- 2 lemons, juiced
- 2 cloves garlic, roughly chopped
- 4–6 sun-dried tomatoes
- 1/3 cup extra virgin olive oil, plus more for drizzling
- Salt to taste
- 1/4–1/2 cup ice water
Instructions
- Blend the ingredients. Add chickpeas, tahini, half of the lemon juice, garlic, sun-dried tomatoes, and a pinch of salt to a food processor and blend until smooth.
- Add olive oil. Slowly drizzle in 1/3 cup olive oil while the food processor is running. Taste for seasoning and add more salt and lemon juice as needed.
- Drizzle in ice water. While the processor is running, slowly drizzle in up to 1/2 cup of ice water, adding less for a thicker hummus and more for a thinner hummus.
Notes
- Canned chickpeas were used in this recipe because they are more convenient and help this hummus come together with less prep and wait times. But you can use dried chickpeas and soak them overnight for a better tasting hummus.
- I like to spend some time removing the skins from my canned chickpeas. This leads to a smoother hummus. There are notes earlier in this blog post about how to do this!
Nutrition
- Serving Size: 2 tbsp
- Calories: 180
- Sugar: 2.3 g
- Sodium: 293.6 mg
- Fat: 14.1 g
- Carbohydrates: 12.2 g
- Protein: 4.6 g
- Cholesterol: 0 mg