Hummus with sun-dried tomatoes
Hummus with sun-dried tomatoes is a delicious hummus variation for anyone who loves the intense taste of sun-ripened tomatoes. The recipe is very simple and quick.
What you need for hummus with sun-dried tomatoes
For hummus with sun-dried tomatoes, you can basically just take the original recipe and add the tomatoes in oil. The ingredients are:
- Chickpeas: Simply use the pre-cooked ones from the tin.
- Tahini: The sesame butter adds the characteristic nutty note to your hummus.
- Lemon juice: For a fine acidity, squeeze the juice fresh.
- Cumin: Ground cumin not only adds flavor, but also makes the dip more digestible.
- Dried tomatoes in oil: Not only the sun-dried tomatoes go into the hummus, but also some of the aromatic oil.
Quick and easy tomato hummus: here’s how!
Your sun-dried tomato dip is ready in no time at all. Prepare all the ingredients and off you go:
- Cook the chickpeas: You should also cook the pre-cooked canned chickpeas again until softer for a creamy result.
- Puree: You can simply put all the ingredients in a container and blend until creamy using a hand blender.
You can then enjoy the dip with thin flatbread, fluffy pita or Turkish bread. If you like, vegetable sticks also go perfectly with the dip.
I hope you have lots of fun trying it out and, of course, enjoying it. Feel free to let me know in the comments how you liked it and I’d be delighted if you rated the recipe anyway.
Recipe: Hummus with sun-dried tomatoes
Ingredients
- 200 g cooked chickpeas
- 1/2 Teaspoon Baking powder
- 1 Garlic clove
- 30 ml fresh lemon juice
- 70 g Tahini
- 100 g dried tomatoes preserved in oil
- 2 Tablespoon tomato oil and a little for serving
- 1/2 Teaspoon Cumin, ground
- 70 ml Water
- Salt
Zubereitung
- Put the chickpeas in a small pan, cover with plenty of water and bring to the boil with the baking powder. Then simmer for approx. 25 minutes.
- Remove the pan from the heat and pour cold water into the pan. Pour off some of the water and fill up again with cold water until you can reach into the water with your hand. Then stir the chickpeas in the water by hand, tip the pan and allow the water to flow out of the pan. The skin of the chickpeas will have already come off and will flow out with the water. Keep running cold water into the pot, stirring and draining again until all the visible shells have been removed.
- Peel the garlic and squeeze the lemon.
- Strain the chickpeas and place in a blender or use a hand blender with the garlic, sun-dried tomatoes and their oil, cumin, salt, lemon juice, tahini and water and blend until smooth.
- Serve the hummus and optionally drizzle with a little oil from the sun-dried tomatoes.
Notes
Nährwerte
Keep, store or freeze?
If you have made far too much of this delicious vegan dip, you can also freeze it or store it in the fridge.
If you fancy more hummus variations, try hummus with beet, mushrooms, Brussels sprouts, avocado or without tahini.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
