This Homemade Sun-dried Tomato Hummus is hands down, better than store bought. Most store bought varieties of Hummus should be gluten free. But I like this version as it’s less oily than the store bought variety and can be made up in a jiffy. It’s a healthy choice for those outdoorsy folks who want a low GI snack packed full of protein, flavour and fiber.
There are so many ways to change the flavour profile of the hummus, the possibilities are literally endless. Try using roasted red peppers! Here’s my favourite kind but feel free to experiment with other ingredients to give it your own personal flair!
Serve with carrot and celery sticks, or crackers.
- 1 can chickpeas (drained and rinsed)
- 2 Tbsp tahini or sesame paste
- Juice of 1 small lemon
- Approx 1/4 cup good quality olive oil (more if hummus appears to dry)
- Pinch cayenne pepper
- Good size pinch of any fresh herb such as fresh parsley or basil
- 1/4 cup roughly chopped sun-dried tomatoes (soft, packed in oil)
- Salt and pepper to taste
In a food processor, add all ingredients (except herb and sun-dried tomato). Blend until chopped but still coarse. Add half the sun-dried tomato and continue to blend until smooth. Hummus should be smooth and have a slight red tone from the tomatoes. Taste and adjust seasoning to desired flavour and consistency (adding more lemon juice or olive oil if needed).
Add remaining sun-dried tomatoes and herbs and quickly pulse processor a few times to mix through – you don’t want to puree these ingredients as you want to be left with little morsels of goodness throughout the hummus.
Presentation Tip. Spread hummus across on a large platter. Drizzle with extra virgin olive oil, sweet paprika and a good squeeze of lemon. This is a great way to dress up the store bought version as well, if you want to impress last minute guests.