I don’t know about you guys, but I can confidently say that I’m a hummus-aholic (yes, that is a thing!)- it’s so versatile as I love it with pita, as a dip for carrots, spread on toast and as an accompaniment to just about any dinner meal! I’ve been making my own hummus for quite a while now, but I’d always found that it was missing something in comparison to shop bought versions. After a lot of trial and error, I think I’ve finally got there with this Sundried Tomato Hummus recipe so I’m excited to share it with you guys!
Whilst I do love a classic plain hummus, I think the sundried tomato in this adds a little extra sweetness/richness. I also use cumin and paprika in this Sundried Tomato Hummus recipe as it gives it a nice Middle Eastern twist, but you could use basil/oregano instead for more of an Italian vibe. I also blend the hummus for at least 5 minutes (stirring in between) to really break the chickpeas down which make the hummus super creamy.
In terms of the exact amount of water to add, you have to judge it by eye as different branded chickpeas have a different texture/size. I personally like my hummus fairly runny (as it stiffens in the fridge) so I slowly and gradually add more water until it reaches my desired consistency.
I think this Sundried Tomato Hummus is the best hummus recipe I’ve developed so far because I finally got the balance right for each of the ingredients- so you can really taste the nuttyness of the tahini whilst it not overpowering all the other flavours.
I recommend using Cypressa tahini as it has the best consistency in my opinion- you can find this brand in most UK supermarket retailers/ethnic shops.
If you enjoy this Sundried Tomato Hummus recipe, you can be as creative as you like with your flavours the next time you make it- you could replace the sundried tomatoes with caramelised onion, roasted red peppers or even beetroot for a brighter coloured hummus!
You can also try out my Golden Hummus recipe– fragrantly spiced with turmeric and ginger.
Sundried tomato hummus served with salad and olive bread
Sundried Tomato Hummus (Vegan)
This sundried tomato hummus is super creamy and rich in tomatoey flavour- you won't ever want to buy pre-made hummus again after this!
Ingredients
- 15 ml olive oil extra virgin
- 30 ml rapeseed oil (or sunflower oil)
- 45 g sundried tomatoes
- 70 9 tahini
- 240 g chickpeas (around 1 tin)
- 8 g garlic puree (or 2 cloves of roasted garlic)
- 1 lemon juiced
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 1/2 tsp salt
- 1/4 pepper
- 80 ml water (or more until it reaches the desired consistency)
Toppings (optional)
- 1 small handful chickpeas
- a drizzle olive oil
- a sprinkle of paprika
- sundried tomatoes, chopped
- pine nuts (optional)
Instructions
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Place all the ingredients apart from the water in a mixer.
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Blend for 3 minutes, stirring 2-3 times in between. Slowly add the water and continue blending for a further 2-3 minutes.
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Add a little more water until the hummus is at your desired runnyness (you want it slightly runnier than you would normally eat it as it stiffens in the fridge)
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Serve in a nice bowl and add your toppings. Put the rest in a tupperware- consume within 3-4 days.
This hummus was absolutely amazing and creamy. Your right it goes with all our meals, I love it with celery sticks and I also dip my toasted wrap in it too!