Delicious Sun-Dried Tomato Hummus Recipe for a Crowd
Are you tired of the same old hummus recipe? Let me introduce you to my sun-dried tomato hummus. This recipe is my take on traditional hummus, adding a burst of flavor with the sun-dried tomatoes.
Hummus is a staple in any household or party, but sometimes it can be bland and unexciting. My sun-dried tomato hummus is here to change that. The combination of the creamy chickpeas, tahini, and tangy sun-dried tomatoes creates a flavor explosion that keeps you reaching for more.
This recipe is easy to make with the help of a food processor, and requires only a few simple ingredients. With this dish, you’re adding variety to your palate while still enjoying the classic taste of hummus.
It’s perfect for an appetizer platter or as a spread on sandwiches and wraps. Plus, it’s a healthy alternative to other dips and spreads, as it’s packed with protein and fiber from the chickpeas.
Trust me, once you try this sun-dried tomato hummus recipe, you’ll never go back to plain old hummus again. So, let’s get started on creating this delicious dish.
Why You’ll Love This Recipe
Do you love hummus? Do you love bold flavor? If so, this Sun-Dried Tomato Hummus recipe is made for you.
Sun-dried tomatoes bring a potent sweetness and a more concentrated tomato flavor to the party. Paired with garlic, oregano, and lemon juice, it’s an explosion of taste in every bite. And that’s not all – tahini and nonfat yogurt make the texture creamy without adding extra calories or fat.
This dip is packed with protein and fiber from chickpeas, which makes it perfect for dipping veggies or spreading on your favorite sandwich. It’s an excellent choice for vegans, vegetarians, and omnivores alike.
But why stop at just smearing it onto a sandwich? You can also serve it as an appetizer when entertaining guests at home. It’s the perfect crowd-pleaser! The delightful blend of flavors in this recipe ensures that everyone will be coming back for seconds.
Not only is this recipe delicious and versatile, but it’s also very easy to make! With just a few simple ingredients and a food processor, you can have a homemade hummus that rivals any store-bought version. I promise; your taste buds will thank you!
Ingredient List
Here’s everything you need to make sun-dried tomato hummus:
- Chickpeas: Also known as garbanzo beans, these are the base of the hummus
- Sun-dried tomatoes: adds a deep and rich flavor to the hummus, and gives a beautiful color.
- Tahini: A paste made from sesame seeds that gives the hummus its creamy texture
- Lemon juice: Adds a bright, tangy flavor that balances out the richness of the chickpeas
- Garlic cloves: Adds depth and complexity to the hummus
- Nonfat yogurt: Provides a lighter taste and boosts protein content of your hummus.
- Olive oil: Helps to give the hummus smoothness and adds richness to its flavor. You can also use sunflower or vegetable oil if you prefer
- Oregano leaves: Adds an earthy flavor and complements the flavors of sun-dried tomatoes.
These ingredients should be easy to find in any grocery store or supermarket. Some stores even have pre-cooked chickpeas or canned ones, which makes preparation much easier.
The Recipe How-To
To begin making the Sun-Dried Tomato Hummus, drain and rinse a can of chickpeas or garbanzo beans, then remove the skins if you desire a smoother hummus. In a food processor, blend the chickpeas, ⅓ cup of reserved liquid, and 1 teaspoon of minced garlic until smooth.
Next, add in ⅓ cup of tahini, 3 tablespoons of lemon juice, 2 tablespoons of olive oil, and ½ teaspoon each of dried oregano leaves and smoked paprika. Blend until the mixture turns smooth again.
Then, scoop out ¼ cup from a jar of drained sun-dried tomatoes and chop them finely. Add to the chickpea mixture along with 2 tablespoons tomato oil from the sun-dried tomato jar.
Blend these ingredients briefly to distribute them roughly throughout the hummus. Then add more tomato oil, if desired.
While tasting, add salt as you go to your preference. You may also want to add more tahini or lemon juice at this point.
Finally, pulse briefly in some fresh basil leaves to make delicious tomato basil hummus. Serve drizzled with extra-virgin olive oil fortified with dried basil or dried tomato powder. Enjoy with veggies, crackers or pita chips.
Tips for Making Perfect Sun-Dried Tomato Hummus
- If you want an authentic touch, use fresh lemon juice instead of bottled
- To save time on preparation day use rinsed canned garbanzo beans.
- For a nuttier flavor profile in your hummus, lightly toast the sesame seeds before blending.
- Make sure that the dipping vessels you’re using are sturdy enough to handle scoopfuls of hummus.
- Use organic produce where possible for full-flavored hummus.
Substitutions and Variations
Sun-dried tomato hummus is already a delicious and flavorful dish, but you may want to switch up the recipe every now and then. Here are some potential substitutions and variations to try out:
– Tahini: Tahini is an integral part of traditional hummus recipes that provides a nutty flavor and creamy texture. However, if you’re allergic to sesame or simply don’t like the taste of tahini, you can swap it out with almond butter or another nut butter of your choice for similar savory notes.
– Olive oil: If you’re trying to cut back on fat or calories, you can opt for an oil-free version of this hummus by substituting olive oil with vegetable broth or the reserved liquid from canned chickpeas.
– Chickpeas: While chickpeas are the go-to bean for hummus, you can switch it up by using other types of beans as well. Try using white beans, black beans, or even lentils instead of chickpeas for subtle differences in texture and taste.
– Sun-dried tomatoes: You can experiment with different varieties of sun-dried tomatoes to give your hummus a unique umami flavor. Try adding smoked or semi-dried tomatoes for extra complexity.
– Spices: Add different spices to the recipe to achieve a distinct profile. For instance, I recommend incorporating cumin for earthy notes or paprika for smokiness. Adding a pinch of dried basil will add more herbal nuances.
– Lemon juice: Lemon juice adds brightness and balances out the creaminess. If you like a milder citrus flavor, use lime instead.
There are many ways to make this recipe more personal based on your preferences. Don’t be afraid to explore what works best for you!
Serving and Pairing
As an Israeli chef, I love creating dishes that bring a burst of flavors onto the palate. This sun-dried tomato hummus recipe is versatile and can be enjoyed in various ways. Let me share some serving and pairing suggestions that will elevate your experience of enjoying this delicious hummus.
Firstly, serve it as a dip with pita chips, tortilla chips, or fresh vegetables like carrots, celery sticks, or sliced bell peppers. The nutty flavor and creamy texture of the hummus complement the crispiness of the chips and lightness of veggies.
Secondly, use it as a spread on wraps or sandwiches. Spread the hummus generously on a wrap or sandwich bread, add cucumber slices, lettuce leaves or any other veggies you prefer for extra crunch and texture. It’s fantastic with falafel wraps or veggie-based sandwiches.
Thirdly, serve it as a side dish to roasted vegetables like bell peppers, eggplants or carrots. The savory flavor of the hummus marries perfectly with smoky roasted vegetables giving your meal layers of taste.
Now let’s talk about pairing: With its rich flavors and subtle tanginess from the lemon juice, this sun-dried tomato hummus pairs delightfully with white wines like Sauvignon Blanc or Chardonnay. If you’re more into beer, then IPAs or wheat beers balance well with the creaminess of the chickpeas.
In conclusion, whether you consume it as a snack or part of a delicious meal, this sun-dried tomato hummus is perfect for any occasion. Try some different ways to enjoy this hummus to switch things up- it could well become your next go-to dish!
Make-Ahead, Storing and Reheating
One of the great things about this sun-dried tomato hummus recipe is that it can be made ahead of time and stored in the refrigerator for a few days. This means that you can have a tasty and nutritious snack or meal-prep option ready to go whenever you need it.
To make this hummus ahead of time, simply transfer it to an airtight container and store it in the fridge. It will keep well for up to four days. When you are ready to eat it, give it a good stir to ensure that the oil and other ingredients are fully incorporated and then scoop some onto your favorite dipper.
If you find that your hummus has thickened up after being refrigerated, you can add a little water or lemon juice to thin it out again. Just add a little bit at a time until you achieve the desired consistency.
If you want to reheat your hummus, it’s important to remember that this recipe does not call for any cooking. So, rather than heating it up on the stove or in the microwave, simply let it come up to room temperature before serving.
Overall, this sun-dried tomato hummus recipe is incredibly versatile and easy to prepare ahead of time. Whether you are looking for a quick snack or a healthy meal-prep option, this recipe is sure to satisfy.
Tips for Perfect Results
Now that you have your sun-dried tomato hummus ready to serve, let me share a few tips to ensure that it looks and tastes irresistible.
Firstly, don’t skip the step of peeling the skin off the chickpeas. It may seem like a tedious task, but trust me, it makes all the difference in terms of texture. The skin can make the hummus grainy and gritty, so removing it results in a smoother and creamier dip.
Secondly, taste as you go! Adjust the seasoning according to your preference. If you prefer your hummus to be tangier, add more lemon juice gradually until you are satisfied with the flavor. Similarly, if you want a more garlicky taste, adjust the amount of garlic cloves accordingly.
Thirdly, you can play around with the consistency of the hummus by adding reserved liquid from the cooked chickpeas. This will help achieve a smooth and silky texture that is perfect for dipping veggies and pita chips.
Additionally, don’t skimp on good quality olive oil in this recipe. It adds flavor and richness to the hummus, so use extra-virgin olive oil if possible.
Finally, while this recipe calls for tahini paste made from toasted sesame seeds, you can try substituting it with another nut butter such as almond or cashew for a unique twist on traditional hummus.
Follow these tips and you’ll have perfect sun-dried tomato hummus that will impress your guests or bring life to your everyday snacks!
Bottom Line
In conclusion, this sun-dried tomato hummus recipe is an absolute must-try for everyone who wants to experience the delicious Israeli cuisine. It is a perfect appetizer for your next gathering or top up your sandwich and wraps with vegetables for a flavorful lunch. The hummus is smooth, creamy, tangy, and loaded with flavors that will leave you wanting more.
The recipe is flexible in terms of substitutions and variations. You can adjust the seasoning according to your taste buds, and also create different flavors with the same base. In addition, it can be made ahead and stored easily for later use.
I highly recommend trying out this sun-dried tomato hummus recipe as it will surely become one of your go-to hummus recipes. Additionally, it is vegan, gluten-free, and contains healthy nutrients such as protein, fiber, and vitamins which makes it a perfect snack or meal to keep you energetic throughout the day.
So go ahead and try it out now! Trust me; you won’t regret it. Don’t forget to share your thoughts on this recipe in the comments below!
Sun-Dried Tomato Hummus Recipe
Ingredients
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1/3 cup nonfat yogurt
- 1/4 cup tahini (sesame seed paste)
- 3 garlic cloves
- 1/2 cup sun-dried tomato, chopped
- 1 teaspoon oregano leaves, dried
- 2 teaspoons lemon juice
Instructions
- Process chickpeas, yogurt, tahini, and garlic in a food processor until smooth.
- Stir in sun-dried tomato bits and herbs. Season to taste with lemon juice.
- Refrigerate 2 hours. Spoon hummus into serving bowl, and serve with toasted pita wedges.