Easy Solar-Dried Tomato Hummus – Minimalist Baker Recipes

Bowl of sun-dried tomato hummus surrounded by pita bread, lemon slices, baby tomatoes, olives, and cucumber slices

In the event you love hummus and the wealthy taste of tomatoes, you’ll ADORE this straightforward sun-dried tomato hummus. It’s SO versatile, creamy, straightforward to make, and provides on the spot taste to only about every little thing. Get pleasure from it on pita, veggies, crackers, sandwiches, and extra.

It’s excellent for events, picnics, meal prep, street journeys, and every little thing in between! Simply quarter-hour and a meals processor or blender required. Let’s make hummus!

Chickpeas, tahini, sun-dried tomatoes, chickpea brine, olive oil, garlic, lemon wedges, dried oregano, and salt

This recipe is customized from the Easy Solar-Dried Tomato Hummus in our cookbook! We made a number of modifications to make sure it really works effectively with differing types and types of sun-dried tomatoes. There needs to be no obstacles when the hummus craving hits (hummus lovers, unite)! Study in regards to the origins of hummus, and the OG hummus lovers, right here.

Sun-dried tomatoes soaking in a liquid measuring cup with other ingredients around it

This recipe works with two choices: sun-dried tomatoes packed in oil and people which can be more durable and dry. Soaking the sun-dried tomatoes in heat water softens them to encourage mixing (if utilizing dry) and removes among the taste of the brine (if utilizing sun-dried tomatoes packed in oil).

Pouring chickpea brine into a food processor over garlic, chickpeas, sun-dried tomatoes, tahini, olive oil, and dried oregano

Then we drain and add to a food processor or blender with chickpeas, garlic, tahini, lemon juice, salt, dried oregano, and olive oil. Including the chickpea brine from the can ensures a tremendous creamy, easy-to-blend hummus!

Lastly, switch to a serving bowl and garnish with (elective) olive oil, toasted pine nuts, and smoked paprika to make it fairly and add textural distinction!

Slice of pita bread dipped into a bowl of sun-dried tomato hummus topped with pine nuts, olive oil, and smoked paprika

We hope you LOVE this sun-dried tomato hummus! It’s:

Creamy
Brilliant
Snack-able
Versatile
Fast & straightforward
& SO good!

It’s a stunning dip excellent with sliced veggies, pita bread, and/or crackers. Or take pleasure in it in a wrap with Crispy Baked Tofu with Italian Herbs or Pesto Baked Hen Thighs.

Table of Contents

Extra Home made Hummus Recipes

In the event you do this recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Dipping a slice of pita bread into a bowl of homemade sun-dried tomato hummus

Prep Time 15 minutes

Complete Time 15 minutes

Servings 10 (~1/4-cup servings)

Course Dip

Delicacies Gluten-Free, Mediterranean-Impressed, Center Japanese-Impressed, Vegan

Freezer Pleasant 1 month

Does it hold? 5-7 Days

Cook dinner ModeForestall your display from going darkish

1/2 cup loosely packed sun-dried tomatoes (ideally dry // if in oil, drain and see notes* // we like Mediterranean Natural or Mezzetta)
1 (15 oz.) can chickpeas, drained, liquid reserved
2-4 medium cloves garlic, peeled (relying on how garlicky you prefer it)
1/4 cup tahini (discover our tahini assessment right here)
3 Tbsp lemon juice*
1/2-3/4 tsp sea salt (relying on desire + saltiness of chickpea brine)
1 tsp dried oregano
2-4 Tbsp olive oil
1/4 -1/2 cup chickpea brine (reserved from draining chickpeas)

GARNISH elective

Olive oil
Toasted pine nuts
Smoked paprika

Soak the sun-dried tomatoes in a bowl of heat water for five minutes to melt. If utilizing sun-dried tomatoes packed in oil, soaking will assist take away among the acidic taste of the brine. Drain effectively.
Drain the chickpeas, reserving the liquid (chickpea brine) from the can so as to add as wanted later.
Add all components to a food processor or blender, beginning with the lesser quantities the place ranges are supplied. Mix till creamy and clean, scraping down the perimeters as wanted. Add extra chickpea brine somewhat at a time for creaminess and to encourage mixing (we used one other 1/4 cup). Style and regulate, including extra lemon juice for brightness or salt for general taste.
Switch to a serving bowl and garnish with (all elective) extra olive oil, paprika, and toasted pine nuts. Serve with pita, veggies, crackers, pesto hen, and extra.
Leftovers will hold lined in a sealed container within the fridge for 5-7 days or within the freezer for 1 month or longer.

*Barely tailored from the Easy Solar-Dried Tomato Hummus in our On a regular basis Cooking cookbook.
*If utilizing sun-dried tomatoes packed in oil, observe that some manufacturers are acidic as a result of inclusion of ascorbic and/or citric acid. Soaking the tomatoes in water in step 1 helps take away among the acidity, however we additionally recommend beginning with simply 1 Tbsp lemon juice and dealing your means as much as style.
*Recipe as written makes ~2 ½ cups of hummus.
*Vitamin data is a tough estimate calculated with lesser quantities the place ranges are supplied and with out elective components.

Serving: 1 (quarter-cup) serving Energy: 104 Carbohydrates: 9.1 g Protein: 3.3 g Fats: 6.7 g Saturated Fats: 0.9 g Polyunsaturated Fats: 1.9 g Monounsaturated Fats: 3.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 188 mg Potassium: 157 mg Fiber: 2.5 g Sugar: 2.3 g Vitamin A: 6 IU Vitamin C: 3 mg Calcium: 43 mg Iron: 1.1 mg