Making your own hummus is not only nutritionally better for you, it is also more economical, as you can make a great big batch that will last you all week.

Many shop-bought hummus contain very cheap oils. They are added to fill them out cheaply, so aren’t as healthy as you would think. Even the more expensive ones, which state they are made with olive oil, might surprise you. When you check the ingredients, there will be olive oil added, but in addition, there are usually other oils. The brands don’t tend to highlight this on the packaging!

There are all sorts of different flavours you can add to your hummus. This sun-dried tomato hummus is a particular favourite.  It is so quick and easy to make and the colour is just amazing. 

I serve it with some veggies and quick baked tortilla chips (made with leftover wraps). It’s great to keep in the fridge for quick snacks.  If you want to make the chips you just cut up the wraps and brush with a little oil and season, then bake for about 10 minutes, turning half way through.

By the way, if you want your hummus super smooth then take the skin off the chickpeas (but seriously who has got the time for that!?).  Also I quite like to keep the skin on as it adds to the fibre of the recipe.

Recipe Tips

• To limit the oil in the recipe you can replace some (or all) of the oil for water.  The taste won’t be as rich but it will still work well.
• You can also make this with white beans – cannellini or butter beans – or make it half and half with chickpeas and white beans.  They have a softer consistency, so you won’t need as much liquid/oil. They also have a slightly different nutritional profile so nice to mix things up sometimes.
• I use 1 tsp of sea salt in this recipe (not table salt) as it adds to the mineral content and the flavour profile.  If you prefer less, please omit, or add a little less.  Try to avoid table salt and replace with Himalayan or Celtic sea salt where possible.
• The hummus lasts well in the fridge in a sealed tub.  It will keep for about a week so great for meal prep and easy lunches.

If you liked this recipe, why not try:

Beetroot Hummus

Seeded Crackers with Rosemary

Pumpkin Seed Dressing

Lime & Avocado Dressing

Mango and Black Bean Salad

Sun-Dried Tomato Hummus

Helen Ridgeway Helen Ridgeway

This sun-dried tomato hummus not only looks inviting with the gorgeous orange colour it also tastes wonderful. The tomatoes add a real depth of flavour and richness. Make a big batch of this at the beginning of the week and add to your salads and sandwiches all week long.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Side Dish, Snack

Servings 8

Calories 192 kcal

Ingredients

 

• 2 x 400g tins of chickpeas (2x14oz)
• Juice of a lemon
• 3 tbsp tahini
• 1 tsp sea salt
• 2 cloves garlic
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ½ cup sun-dried tomatoes
• 4 tbsp olive oil
• 3 tbsp water

Instructions

 

• Drain and rinse the chickpeas. Add to a food processor with the lemon juice, tahini and the salt and pepper.
• Blend thoroughly. Add the sundried tomatoes, paprika, both oils and the water and blend again. Depending on how thick or runny you like your hummus, you may want to add more water and give it a final blend.

Notes

• If you would like to reduce the oil in this recipe then swap some (or all) of the oil for water.
• The hummus lasts well in the fridge in a sealed tub.  It will keep for about a week.

 

Nutrition

Calories: 192kcalCarbohydrates: 17.1gProtein: 6.4gFat: 12gSaturated Fat: 25gFiber: 6g

Keyword hummus, sun-dried tomatoes

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