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 reviewDifferent 4/5 ..and a nice change from normal hummus |
Ingredients
Printable π¨ shopping π list & π©βπ³ 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
- Process the chickpeas, yogurt, tahini, and garlic in food processor until smooth.
- Stir in sun-dried tomatoes and herbs; season to taste with salt, lemon juice and zest.
- 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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