Description
Smoky Sun Dried Tomato Hummus is bursting with sweet sun dried tomatoes and a nice smokiness. It’s easy to make and super healthy! Serve with veggies or crackers for dipping.
Ingredients
Units
Scale
- 1/2 cup sun dried tomatoes (variety that’s not packed in oil)
- 1 can chickpeas, rinsed and drained
- 2 to 3 garlic cloves, peeled
- 2 tablespoons olive oil. plus extra for garnish
- 1/4 cup cold filtered water
- Juice of 1 1/2 lemons
- 1 tablespoon tahini paste
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (plus more for garnish)
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- SERVING SUGGESTIONS:
- Any veggies for dipping
- gluten free crackers
- My favorite veggies to dip with:
- cucumbers
- carrots
- red bell pepper (this is especially good)
Instructions
- Soak the sun dried tomatoes in hot water for 10 minutes. Once they are softened drain off the water.
- To the bowl of a food processor add all of the hummus ingredients. Process about 5 minutes until everything is well combined and smooth, scraping down sides as needed.
- Add 1 to 2 tablespoons of water if the consistency seems a little thick.
- Taste and adjust seasoning as needed: add more salt to bring out the flavors, more smoked paprika for smokiness, and more cayenne pepper for heat.
- Transfer to a serving bowl, garnish with a drizzle of olive oil and a sprinkle of paprika, if desired. Serve with fresh cut veggies (see suggestions in the ingredients list above) and gluten free crackers. Serve immediately.
- Store the leftover hummus in the fridge for up to 4 days. If it gets a little dried out, simply stir in a little olive oil just before eating.
