Description
A delicious and creamy hummus made with chickpeas, tahini, and sun-dried tomatoes.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 2½ ounces oil-packed sun-dried tomatoes, (plus additional for garnish)
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, (smashed)
- 1/3 cup ice cold water
- ½ teaspoon kosher salt
- 1 teaspoon chopped flat-leaf parsley
Instructions
- Add the chickpeas, tahini, sun-dried tomatoes, lemon juice, olive oil, garlic, and salt to the bowl of a food processor and blend until pureed.
- Slowly add water until the mixture becomes creamy.
- Season with salt then transfer to a small bowl.
- Garnish with parsley and additional sun-dried tomatoes.
- The hummus can be made up to a week ahead of time and refrigerated in an airtight container.
Notes
- This hummus is perfect for serving with pita chips or fresh vegetables.
- Store in the refrigerator to keep it fresh and delicious.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 0
- Sodium: 150
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 5
- Cholesterol: 0