This sun-dried tomato & roasted garlic hummus is the best I have created yet. The sun-dried tomatoes in oil make a big difference in flavor. Be sure to buy the sun-dried tomatoes marinated in oil. The addition of lemon juice brightens and adds a zip certainly makes this hummus shine like a star. A great tip to make a smooth and creamy hummus is to remove all skins from the chickpeas before processing. Removing the skins may take a little time but this extra step is worth the effort. I enjoying making hummus from scratch because its very easy to make, taste better than store bought and I know what I am putting into my body.
| Servings |
People
|
- 3 small lemons juiced
- 1 15oz can chickpeas (skinned)
- 2 bulbs roasted garlic
- 1 tbsp tahini
- 1/4 cup extra-virgin olive oil
- 6 sun-dried tomatoes in oil
- 5 sun-dried tomotaes chopped for topping
- 1/2 tsp salt
- 1/4 tsp black pepper
- extra-virgin olive oil for topping drizzle
Ingredients
|
|
- Prepare chickpeas by removing skins. This step makes a creamier hummus.
- Add chickpeas to a food processor or blender. Add in lemon juice, roasted garlic, tahini, extra-virgin olive oil, sun-dried tomatoes, salt and pepper. Process and blend. Use a spatula to push mixture to the bottom of the blender and process once more until smooth and creamy.
- Transfer hummus to a bowl. Top with chopped sun-dried tomatoes and a drizzle of extra-virgin olive oil. Serve at room temperature.
Tip: Roast garlic bulbs by removing most of the loose skins from the bulb. Chop off a little from the top so that the raw garlic is exposed. Drizzle extra-virgin olive oil on top and wrap in aluminum foil. Roast garlic bulbs in a 375 degree oven for 35-40 minutes.
Follow me on social media @timsnykitchen