Description
This sun-dried tomato hummus is a vibrant and flavorful twist on the classic Middle Eastern dip, combining creamy chickpeas with the rich, tangy taste of oil-marinated sun-dried tomatoes. Enhanced with garlic, tahini, and fragrant herbs, it’s smooth, luscious, and topped with toasted pine nuts for a delightful crunch. Perfect as a spread or dip for a quick snack or appetizer.
Ingredients
Hummus Base
- 400 g tin chickpeas, drained (about 240g or ~1 1/4 cups drained)
- 120 g (~1 cup) sun-dried tomatoes, marinated in oil
- 1 small clove garlic, peeled
- 2 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 tbsp tomato puree / paste
- 1 tsp dried basil or Italian-style mixed herbs
- Salt, to taste
- Black pepper, to taste
- 125 ml (~1/2 cup) water (or as needed for consistency)
Toasted Topping
- 1 tbsp pine nuts
Instructions
- Prepare the hummus base: Add chickpeas, sun-dried tomatoes, garlic, olive oil, tahini, tomato puree, dried basil or Italian mixed herbs, salt, and pepper to a food processor. Blitz well until the mixture is almost entirely smooth.
- Adjust consistency: Gradually add water to the hummus mixture, blitzing after each addition. Continue adding water until the hummus reaches your desired creamy consistency, using about 125 ml in total.
- Toast the pine nuts: Place the pine nuts in a dry frying pan over medium-high heat. Stir frequently and cook for a few minutes until they turn golden brown. Be careful to avoid burning them as they brown quickly.
- Serve: Spoon the hummus into a serving bowl, top with the toasted pine nuts, and drizzle with extra virgin olive oil or the oil from the sun-dried tomato jar for extra flavor.
Notes
- Use oil-marinated sun-dried tomatoes for richer flavor and smoother blending.
- Adjust salt and pepper according to your taste preferences.
- To make it spicier, consider adding a pinch of chili flakes or smoked paprika.
- The water quantity can be varied depending on how thick or runny you prefer your hummus.
- To toast pine nuts evenly, keep stirring constantly and watch carefully once they start to darken.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
