Sun-dried Tomato Hummus
You'll never want store-bought hummus again after trying this Sun-dried Tomato Hummus that's ready to eat in just 7 minutes!
Servings: 2 cups (approx.)
Ingredients
- One 15 oz. can of no-salt or low sodium garbanzo beans (Can't find salt-free? Then reduce the salt called for below by 1/4 tsp.)
- 4 Tbsp. liquid from the can of garbanzo beans (60 ml)
- 1/4 c. Tahini
- 2 1/2 Tbsp. fresh or bottled lemon juice (37 ml)
- 2 medium garlic cloves roughly chopped
- 3/4 c. sun-dried tomatoes packed in oil but removed from the jar with a fork
- 1 Tbsp. ground flaxseeds (8 g)
- 1 tsp. sugar plus more to taste
- 1 tsp. cumin
- 3/4 tsp. salt
Instructions
- Open your can of garbanzo beans and save 4 Tb. of the liquid in the can. Set it aside. Afterwards, drain and rinse the beans.
- Then, place all ten ingredients in a food processor or high powered blender, including the 4 Tb. of liquid from the can and the rinsed garbanzo beans.
- Blend until most of the sun-dried tomato chunks have mixed in and the hummus is a bright orangey-red color.
Notes
- For a "less thick" hummus, add just 1 - 2 teaspoons of water, extra virgin olive oil, avocado oil, or cold-pressed flax oil to the mix.
- Can't find salt-free or reduced sodium garbanzo beans? Then I recommend reducing the salt called for below by 1/4 tsp.
- Like your hummus a little sweeter? Add an extra teaspoon of sugar to the mix. It help the tomato flavor pop, too.
- If you're serving to crowd, boost your presentation factor by creating a small well in the center of your hummus, garnish the top with extra sun-dried tomatoes right in the center.
- This hummus can be stored in the fridge for about two weeks.
- No food processor? You can blend the ingredients in a high-powered blender, as well.