2

Sun-Dried Tomato Hummus

Total Time
6 min
Prep
6 min
Cook
0 min
Serves
4
Difficulty
Easy
Serve it with celery and carrot sticks for dipping, use it instead of mustard or mayonnaise in a sandwich, or serve it alongside grilled chicken or salmon.
Ingredients

sun-dried tomatoes (without oil)

6 medium

chickpeas (15 oz)

15½ oz, rinsed and drained

tahini

2 Tbsp

lemon juice canned or bottled

1 Tbsp

garlic clove(s)

1 medium clove(s), chopped

table salt

¼ tsp

cayenne pepper

tsp

Instructions

  1. Put the tomatoes in a small bowl and cover with boiling water. Let stand 10 minutes; drain and reserve the liquid.
  2. Combine the tomatoes and the remaining ingredients in a food processor and pulse until smooth, adding some of the reserved liquid if the hummus seems stiff. Yields generous 1⁄3 cup per serving.

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