Sun-Dried Tomato Hummus

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 at the beginning of the week and add to your salads and sandwiches all week long.

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Prep Time 10

Total Time 10

Course Side Dish, Snack

Servings

Calories 192 kcal

Equipment

Magimix food processor

Ingredients

2 x 400g tinned 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.
For an extra smooth consistency, add a couple of ice cubes as you do the final blend.

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Nutrition

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

Keyword hummus, sun-dried tomatoes

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