Sundried tomatoes can be a polarizing ingredient. The drying process intensifies the taste making them sweet and tart. In general, a little goes a long way. Except in this sundried tomato hummus which uses an entire packet of oil packed sundried tomatoes.
It’s earthy, sweet and tart. Sundried hummus is the perfect spread on a piece of bread, in wraps or dolloped into a Buddha bowl.
Make sure to use oil packed sundried tomatoes (like these) and not the regular sun-dried tomatoes you’d find in the fresh produce aisle. I tried this recipe with both and the oil packed sundried tomatoes not only gave the hummus a better flavor, they didn’t require the soaking the regular ones did.
For the chickpeas I used dried chickpeas, soaked overnight and cooked. I prefer making hummus with dried chickpeas. However, you can also use canned chickpeas. 1 cup of dried chickpeas makes 3 cups cooked which is about 2 cans of chickpeas.
Sundried tomato hummus
Ingredients
- 1 cup dried chickpeas plus a teaspoon each baking soda and salt for soaking
- 1/4 cup tahini
- 170 grams Sundried tomatoes in olive oil this equates to one 240g sachet drained
- 2 tablespoons reserved oil from the sun-dried tomatoes
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon chilli flakes
Instructions
- Add dried chickpeas to a Tupperware along with 1 teaspoon each baking soda and salt. Cover with water (they will swell so add more water than chickpeas) and let them soak overnight in the fridge.
- The next day, rinse the soaked chickpeas and add to a pot with water. Bring to a boil, then reduce to a simmer and cook until the chickpeas are soft. This can take up to 2 hours. To avoid the chickpeas from boiling over place a wooden spoon across the top of the pot. This prevents water from spilling over by breaking the bubbles.
- Drain the cooked chickpeas and let cool.
- Once the chickpeas are cool, add them to a food processor with tahini, sundried tomatoes, reserved oil, garlic, salt and chili flakes. Blend until completely smooth and then pour into a container.
- Store in the fridge for up to a week.
Notes
