Description
A deliciously creamy chickpea hummus made with tahini and sun-dried tomatoes, perfect for dipping or spreading.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 2½ ounces oil-packed sun-dried tomatoes, (plus additional for garnish)
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, (smashed)
- ⅓ cup ice cold water
- ½ teaspoon kosher salt
- 1 teaspoon chopped flat-leaf parsley
Instructions
- Add the chickpeas, tahini, sun-dried tomatoes, lemon juice, olive oil, garlic, and water to the bowl of a food processor and blend until pureed.
- Slowly add more water until the mixture becomes creamy.
- Season with salt then transfer to a small bowl.
- Garnish with parsley and additional sun-dried tomatoes.
- The hummus can be made up to a week ahead of time and refrigerated in an airtight container.
Notes
- This hummus is perfect as a dip for vegetables or pita chips.
- Try adding spices like cumin for a different flavor profile.
- Prep Time: 10 minutes
- Category: appetizer
- Method: blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg