Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Sundried Tomato and Roasted Garlic Hummus Recipe
Use those abundant summertime tomatoes and home-roasted garlic to make this flavorful hummus recipe.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer, Snack
Cuisine:
Lebanese
Servings:
16
Calories:
80
kcal
Author:
Katie Wells
Equipment
High-speed blender or food processor
Ingredients
1
bulb
roasted garlic
½
cup
sundried tomatoes
3
TBSP
lemon juice
¾
tsp
salt
½
cup
tahini
2
TBSP
ice cold water
2
cups
cooked chickpeas
(or a 15 oz can, drained and rinsed)
1
tsp
cumin
1
TBSP
olive oil
Instructions
In a blender or food processor, blend the roasted garlic, sundried tomatoes, lemon juice, and salt.
Add the tahini and blend until it is thick and smooth.
Add the ice cold water while the blender/food processor is running and continue to blend until the tahini is light-colored and fluffy.
Add the cooked chickpeas and cumin to the blender/food processor and blend until smooth.
While running, drizzle in the olive oil until combined.
Refrigerate or serve immediately.
Notes
Store any leftovers in an airtight container in the fridge
You can also freeze leftovers for up to several months. Thaw in the fridge overnight and stir before serving.
Nutrition
Serving:
0.25
cup
|
Calories:
80
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Sodium:
173
mg
|
Potassium:
187
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
40
IU
|
Vitamin C:
3
mg
|
Calcium:
23
mg
|
Iron:
1
mg