Seeking a healthy snack option that's high in protein and plant-based? This delicious sun-dried tomato and herb hummus is your simple solution! It takes just 10 minutes to make and stores great in the fridge. Enjoy with fresh veggies, chapati, on salads or in vegan wraps. This variation of traditional hummus is one your taste buds won't forget!
Vegan I Gluten Free
Serves: ~2 cups
Time: 10 minutes
2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
2 cloves garlic, chopped
1 lemon, juiced
1/4 cup raw tahini
1/4 cup olive oil
2-3 tbsp. water
1 tsp. cumin powder
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Salt & pepper to taste
1/3 cup sun-dried tomatoes
To prepare your beans - Add your dried chickpeas to a bowl and cover with 2 -3 inches of water. Soak overnight, 8 - 12 hours. Rinse and drain the chickpeas. Add to a sauce pot and cover with water. Bring to a boil over medium-high heat. Simmer, uncovered, for 30 - 40 minutes, until tender. Once ready, drain the water and set aside.
To make the hummus - Place all ingredients, except for the sun-dried tomatoes, in a food processor or blender and mix on medium-high speed until smooth and creamy, 1 - 2 minutes. Stop and scrape down the sides if needed. Add more water or olive oil slowly to adjust the consistency.
Once smooth, add your sun-dried tomatoes and pulse 3 - 5 times, until incorporated.
Taste and adjust seasoning to your preferences.
To serve- Garnish your bowl of hummus with olive oil, lemon slices, fresh herbs, sun-dried tomatoes, etc. Serve with gluten-free chapati & fresh veggie sticks.
Enjoy or store hummus in the fridge for 2 - 3 days.
Find a step-by-step tutorial video with health tips and tricks in the video below!