Hummus is a staple in our fridge at home. We use it as a dip, a spread, a dressing, and more. I never buy hummus since it’s so easy to make. Also, since I discovered the effect that good sun-dried tomatoes have on the classic dish, acting as a delightful flavor enhancer, this recipe has replaced my standard for hummus. I’m reminded of the impact of this colorful tweak every time I serve my special variation to guests. There are always oohs and ahhs followed by the question, “What’s in this that makes it so good?”
I’ve included rough measurements below, but I never actually measure ingredients for my sun-dried tomato hummus. I encourage you to follow these rules, but then break them to arrive at your own version of this classic. Use these measurements as a guide and then taste, refine, add or subtract to arrive at your desired consistency and flavor combo.
Sun-Dried Tomato Hummus Recipe
Sun-Dried Tomato Hummus
- 1/3 cup tahini paste
- 1/4 cup water
- Juice of one or two lemons
- Salt and pepper to taste
- 2 cloves garlic
- 4-5 sun-dried tomatoes
- 1 can chickpeas
In a high-speed blender combine tahini, water, lemon juice, garlic, salt, and pepper. Taste then add more water if it feels too thick. Also, add more lemon juice if it needs more acidity.
I like adding salt and pepper at this stage and saving some tahini paste on the side for a salad dressing.
Once you’re satisfied, add chickpeas and sundried tomatoes and blend. At this stage, you may need more of any of the following: water, lemon, garlic, salt, and pepper. taste often to make your own version of this amazingly versatile dip.