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sundried tomato hummus

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!

Course Appetizer, snacks
Cuisine Greek, middle eastern, Vegan
Keyword hummus
Servings 10

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

  1. Place all the ingredients apart from the water in a mixer.

  2. Blend for 3 minutes, stirring 2-3 times in between. Slowly add the water and continue blending for a further 2-3 minutes.

  3. 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)

  4. Serve in a nice bowl and add your toppings. Put the rest in a tupperware- consume within 3-4 days.