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

Sundried tomato hummus

Hummus with the addition of oil marinated sun-dried tomatoes makes a deliciously earthy, tart and bright dip. Spread it on toast, in wraps or dollop into a veggie bowl.
Course: Condiments
Dietary: Dairy Free, Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free, Vegan, Vegetarian, Wheat Free

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

Instead of using dried chickpeas you can use 2 cans of chickpeas, drained.
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