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.
Servings
People
Servings
People
Instructions
  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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