SBS Food

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Sundried tomato hummus

If you're looking for a spin on regular hummus, try this recipe that adds sundried tomatoes into the mix. The result is a richer, more vibrant angle on the traditional dip.

Sun-dried tomato hummus

Sun-dried tomato hummus Credit: Desiree Nielsen

  • makes

    2 cups

  • prep

    5 minutes

  • difficulty

    Easy

makes

2 cups

serves

preparation

5

minutes

difficulty

Easy

level

Ingredients

  • 1 x 400 g can chickpeas, drained and rinsed
  • ¼ cup tahini
  • 2 garlic cloves, roughly chopped
  • 1 tsp ground cumin
  • ¼ cup sundried tomatoes
  • 3 tbsp freshly squeezed lemon juice
  • 3 tbsp olive oil
  • salt and freshly ground pepper, to taste

Instructions

1. Combine tahini, chickpeas, garlic, cumin, sundried tomatoes, lemon juice and olive oil into a food processor and puree.

2. Season with salt and pepper.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 2 July 2019 4:48pm
By Desiree Nielsen
Source: SBS



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