I have been so into sun dried tomatoes lately! They are so flavorful and super easy to keep on hand in your pantry. Hummus is a staple in our house. It’s so good! My kids also love it, so I love keeping it in the fridge for a healthy snack. I’ve noticed when buying store bought hummus, that the nutrition facts and ingredients can vary so greatly. I love making my own because I can control what is in it! I also like creating fun flavors. My Horseradish Beet hummus is a favorite! This hummus has a secret ingredient, can you guess what it is? Instead of adding water to thin the hummus, I like to save the chickpea liquid (also known as aquafaba). It keeps the flavor of the chickpeas so you don’t dilute your hummus! Plus, you don’t waste it. I have heard you can also use it as an egg substitute in baking!

I like to remove the skins of my chickpeas, but it isn’t necessary. Especially if you have a high powered food processor. So this is a super quick recipe outside of removing the skins. It is easy to do, but takes me about 15 minutes. (I included that in the time listed on the recipe). Instead of using regular olive oil, I used the oil from the tomatoes as it is packed with flavor. (and again, you don’t waste it!)

Sun Dried Tomato Hummus

Course: Appetizers, SnacksCuisine: MediterraneanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking timeminutes

Calories

43

kcal

Protein

1.9

g

Fat

2.5

g

Carbohydrates

5.6

g

Ingredients

• 1 can chickpeas

• 9-10 pieces sun dried tomatoes, packed in oil

• 4 tsp oil from sun dried tomatoes

• 1 tbsp tahini

• 1/2 cup + aquafaba (liquid from chickpeas)

• 1/2 tsp salt

• 1 tsp lemon juice

Directions

• If desired, remove skins from chickpeas (I think this makes hummus creamier, but it isn’t necessary)
• Combine all ingredients in food processor with 1/2 cup of the aquafaba
• Process for 2-3 minutes until creamy
• Add more aquafaba if needed

Recipe Video

Notes

• 1 serving = 2 tbsp