Description
A lively twist on the classic Middle Eastern dip, combining creamy chickpeas and tahini with sun dried tomatoes for a flavorful spread or dip.
Ingredients
- 1 can (15 oz / 400 g) chickpeas, drained (reserve 2–4 tablespoons liquid)
- 1/4 cup tahini
- 1/4 cup sun dried tomatoes, packed in oil (drained; reserve 1 teaspoon oil if desired)
- 2 tablespoons olive oil, plus extra for serving
- 2 cloves garlic, minced (or 1 clove for milder flavor)
- 1 tablespoon lemon juice (freshly squeezed)
- Salt, to taste (start with 1/2 teaspoon)
- Water or reserved chickpea liquid, as needed for consistency
Instructions
- Drain the chickpeas and set aside 2–4 tablespoons of the canning liquid.
- Add the chickpeas, tahini, sun dried tomatoes, olive oil, minced garlic, lemon juice, and 1/2 teaspoon salt to a food processor.
- Pulse to combine, then run the processor continuously, scraping down the sides as needed.
- With the motor running, add reserved chickpea liquid or water until the hummus reaches desired creamy consistency.
- Taste and adjust seasoning with more salt, lemon juice, or sun dried tomato as needed.
- Transfer to a bowl, drizzle with olive oil, and garnish with chopped sun dried tomatoes or herbs if desired.
Notes
For nut-free, tahini can be replaced with yogurt; the texture will change. Use warm chickpeas for creaminess and reserve oil from sun dried tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern