Here it is! Another beloved hummus recipe for you. I feel like each time I make a new one I claim that this one is oh-so-good! But, they are all good! Sometimes we come across favorites that stand out more than others, and you guys, this is one of those hummus recipes that stand out.
It’s all thanks to those sun-dried tomatoes. Isn’t there something about sun-dried tomatoes that is totally delicious? They have such a deep, rich flavor that I love. Including them in hummus is a perfect match. That little jar of sun-dried tomatoes made three batches of this hummus which I thought was pretty good! Don’t let the oil from the sun-dried tomatoes go to waste! Use it in your hummus instead of olive oil!
David’s had this hummus for three weeks in a row now. It might be time to change it up, but this hummus recipe is super delicious, easy, and shouldn’t be forgotten! Definitely add it to your repertoire.
Sun-dried Tomato Hummus
1 garlic clove, peeled
1 (14.5 oz) can chickpeas, drained & rinsed
1/4 cup sun-dried tomatoes
1/2 lemon, juiced
2 tablespoons tahini
1/2 teaspoon cumin
1/2 teaspoon salt
2 tablespoons olive oil (or oil from the sun-dried tomato jar!)
In a food processor; pulse garlic until chopped. Add in chickpeas, sun-dried tomatoes, lemon juice, tahini, cumin, and salt. Puree and gradually add in oil. You could add some warm water to reach the desired consistency. Scrape down the sides and serve in a bowl.