Ingredients
Ingredients
- 15 oz canned chickpeas, rinsed and drained
- 1 cup sun-dried tomatoes, rinsed and drained from the oil
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 2 garlic cloves
- 1/2 teaspoon salt
Instructions
- Combine ingredients: Add the rinsed and drained chickpeas, sun-dried tomatoes, tahini, fresh lemon juice, olive oil, garlic cloves, and salt to a food processor.
- Process until smooth: Pulse and blend the mixture for about 3-5 minutes, scraping down the sides with a spatula every minute or two to ensure even blending.
- Serve: Transfer the hummus to a serving bowl and top with a splash of olive oil, extra sun-dried tomatoes, and fresh basil if desired before serving.
Notes
- If the hummus is too thick, add a tablespoon or two of water or reserved chickpea liquid to reach desired consistency.
- Adjust salt and lemon juice to taste for brightness and seasoning.
- Store in an airtight container in the refrigerator for up to 4-5 days.
- Serve with pita bread, vegetable sticks, or as a spread on sandwiches.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
