Sundried tomato hummus

Hummus is a great item to take with you for lunch or for a snack. Bring along dippable veggies, such as baby carrots and broccoli, to eat with the delicious hummus

Sundried tomato hummus

Servings:	Serves 8
Calories per serving:	422
Ready in:	2 hours 15 minutes
Prep. time:	2 hours, 15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

Best recipe review Different 4/5 ..and a nice change from normal hummus The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 x 400g cans chickpeas, rinsed and drained
• 1/3 cup thick Greek yogurt
• ¼ cup tahini (sesame seed paste)
• 3 garlic cloves, peeled and crushed
• ½ cup chopped and drained sundried tomatoes packed in oil
• 1 teaspoon dried oregano leaves
• 2 teaspoons lemon juice
• Grated zest from ¼ lemon
• Pinch of salt

Method

1. Process the chickpeas, yogurt, tahini, and garlic in food processor until smooth.
2. Stir in sun-dried tomatoes and herbs; season to taste with salt, lemon juice and zest.
3. Refrigerate for two hours before serving.

Variations

As I did, you can blitz the sundried tomatoes with the chickpeas to get a more blended version.

See also

• A basic hummus recipe using a blender
• A selection of simple ways to vary your hummus intake!
• Hummus with sundried tomatoes
• Hummus with preserved lemons
• Hummus made in a Thermomix
• Another Thermomix hummus recipe
• A melted cheese and hummus bake
• A blog post on the health benefits of hummus + 8 recipes from Jen Reviews (NZ)
• A quick hummus recipe from the Beeb
• Wikipedia hummus article

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