Recipe: Sun-dried Tomato and Roasted Garlic Hummus

Sun-dried Tomato & Roasted Garlic Hummus

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.

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Sun-dried Tomato and Roasted Garlic Hummus
An easy to make hummus that is rich in flavor and satisfying.
  1. Prepare chickpeas by removing skins. This step makes a creamier hummus.
  2. 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.
  3. Transfer hummus to a bowl. Top with chopped sun-dried tomatoes and a drizzle of extra-virgin olive oil. Serve at room temperature.
Recipe Notes

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.

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