Sun-Dried Tomato Hummus
Sun-Dried Tomato Hummus
Holidays are full of family gatherings, office parties and get-togethers. Invariably this includes lots of food too! I’m apt to bring something I know everyone will enjoy, and that includes folks who may not want or can’t eat sweets like those on special diets, who are diabetic or maybe who just want to cut back on all the sugar. This sun-dried tomato hummus is a winner. I’ve shared this many times this holiday season and even packaged this tasty stuff up into gift packages for friends and neighbors.
I’ve discovered a particular brand of sun-dried tomatoes that are not packed in oil, but are super soft and extra moist. Many types of sun-dried tomatoes require soaking in water before using. But these tomatoes are quick to use and very flavorful. Look for California Sun-Dry brand (no sponsorship here). You can find them in halves or julienne-cut. Use them in these yummy recipes. Greek Chicken Pizza with Sun-Dried Tomato Pesto or the Sun-Dried Tomato Feta Cheese Dip.
The other brand I like when making this hummus is S&W’s reduced-sodium garbanzo beans (no sponsorship here either). I like using the lower sodium variety to keep the sodium at a reasonable level. I might add a little more salt to the hummus for extra taste, but this is up to you and your palette. I’ve used garbanzo beans in other recipes like my Chicken Caeser Pasta Salad. Love that salad!
A food processor or blender is a must for hummus. You want a creamy smooth texture that only a high powered machine can give. Combine garbanzo beans, sun-dried tomatoes, sesame seeds, garlic and water into your food processor or blender. Process until smooth and creamy, wiping down the sides occasionally to make sure you get it all blended. Then with the motor running, pour in the olive oil. This technique helps the olive oil stay emulsified, that means it won’t separate.
I like serving with tasty corn tortilla chips or cut up vegetables for a healthy holiday appetizer that everyone loves. Or if gifting, pack into a cute glass or plastic container and package with fresh cut veggies or a bag of tortilla or pita chips.
- Sun-Dried Tomato Hummus
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 2 1/2 tsp sesame seeds
- 1/4 cup sun-dried tomatoes (dried, not oil-packed)
- 1/2 cup warm water
- 4 cloves garlic
- 1/4 cup extra-virgin olive oil
- Sea salt to taste
- Olive oil for drizzling
- Sliced vegetables like cucumbers, carrots and celery
- Yellow corn tortilla chips
- Combine chickpeas, sesame seeds, sun-dried tomatoes, water and garlic to container of food processor fitted with metal blade. Cover and process until smooth. Add a little more water if needed. With motor running slowly add olive oil until emulsified. (Over blending extra virgin olive oil can lead to a bitter after taste.) Stir in sea salt to taste.
- Drizzle with olive oil and serve alongside sliced vegetables. Will store in air-tight container for up to one week.
Notes
*OR IF GIFTING, place in small plastic container with lid and package with sliced vegetables in a cellophane bag, seal and decorate with recipe and holiday greeting.
Debbie McKinley
Looks like a great hummus recipe! Where do you buy your sun-dried tomatoes?
Karen
I purchased the brand shown on the blog post from Fred Meyer which is owned by Kroger and affiliated with Smith’s. They are soft and chewy so don’t need rehydration.