Best 8 Hummus With Sun Dried Tomatoes Recipes

SUN-DRIED TOMATO HUMMUS

Steps:

• In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until blended. Place in a serving bowl; sprinkle with basil if desired. Serve with pita chips and/or vegetables.

VEGAN SUN-DRIED TOMATO HUMMUS RECIPE (GLUTEN FREE)

Steps:

• Process all ingredients in a food processor or blender until smooth, adding more liquid if needed. That's it! Enjoy your homemade hummus.
• If you prefer, you can also add the sun-dried tomatoes last, and process the hummus until the tomatoes are finely diced rather than completely smooth. This will give your hummus a bit of extra texture if you prefer.
• If your blender isn't strong enough to handle the sun-dried tomatoes, you may need to give them a quick coarse chop.

SUN DRIED TOMATO HUMMUS

Steps:

• Pulse garlic in food processor until minced.
• Add sun dried tomatoes, 1 tablespoon oil from tomatoes, and tahini to garlic. Process until tomatoes are finely chopped.
• Drain liquid from canned chickpeas into a small bowl. Transfer chickpeas to a colander and rinse with water.
• Add chickpeas, lemon juice, salt, and cayenne to food processor. Blend for at least 3 minutes or until totally smooth. While blending, add reserved chickpea liquid (or cold water), one tablespoon at a time, to make blending easier and to get desired consistency.
• Pulse in basil until finely chopped. Taste hummus, then season to taste with additional salt and / or lemon juice, if needed.
• Serve hummus with crackers, pita bread or pita chips, and fresh veggies. Enjoy!

SUN-DRIED TOMATO HUMMUS

Steps:

• Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
• Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

SUN-DRIED TOMATO AND FENNEL SEED HUMMUS

Steps:

• Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.

HUMMUS WITH SUN-DRIED TOMATOES

Steps:

• If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
• In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
• Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)

HUMMUS WITH SUN-DRIED TOMATOES AND JALAPENOS

Steps:

• NOTE: to make truly light, smooth, and creamy hummus, you must peel the chickpeas. I know it sounds crazy, but that's the trick. It really doesn't take as long as you'd think it would - it's similar to snapping the stem ends off of fresh green beans. Just take a chickpea, and using your index finger, middle finger, and thumb, pinch the round end of the chickpea (opposite the pointy end). The chickpea will pop out of the skin. It takes me about 10 minutes to peel the chickpeas for this recipe. It's a small time investment, but to me, the deliciously creamy texture of the finished hummus is worth it. If you don't want to take the time to peel the chickpeas, you can just drain them and use them as-is.
• NOTE: to cook chickpeas for hummus: take 1and 1/3 cups chickpeas, and soak them in water for at least 12 hours, or up to 24 hours. When ready to cook, drain the chickpeas, place in a large pot, and cover with water by 2 inches. Bring to a boil, then reduce heat to medium, cover, and cook for 1 hour. Drain chickpeas and rinse in cold water. They are now ready to use.
• Drain the chickpeas.
• Peel chickpeas, if desired.
• Place the chickpeas in the food processor. Process until the chickpeas are well broken up - kind of powdery and grainy looking.
• Add the tahini, lemon juice, garlic (use as much or as little as you like - up to your personal preference for/ tolerance of garlic), sun-dried tomatoes, pickled jalapenos, salt, pepper, and cumin.
• Process in the food processor until a thick paste forms.
• Add the water - note that the water should be ice cold, but it should not be "ice water" - don't put chunks of ice in the hummus. Process for about five minutes, until you get a very smooth and creamy paste.
• Serve with crudités, chips, or crackers.

HUMMUS (SUN-DRIED TOMATOES)

Steps:

• In the food processor/electric chopper, add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster).
• Add chickpeas, water, salt and pepper.
• Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks.
• Enjoy!
• Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.