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Hummus - Sun-Dried Tomato
Sun-Dried Tomato Hummus
Submitted By: Taz
1 - 16 oz. Can Chickpeas (drained and rinsed)
½ Cup Chickpea flour
2 Cloves Garlic
¼ Cup Tahini
¼ Cup Sundried Tomatoes packed in oil
¾ tsp Cumin Powder (to taste)
1 Tbs Oil from Sun Dried Tomatoes
Juice of 2 Lemons (apx ¼ cup)
Olive Oil - amount varies
Kosher Salt to taste
Bring 2 cups water to a simmer and whisk in the Chickpea flour and cook for 2 minutes – Allow to cool
Place all ingredients (excluding olive oil) in a blender or food processor and pulse a few times
While blender or processor is running, drizzle in olive oil until mixture reaches the desired texture
Adjust flavors (more cumin, salt, lemon juice, tahini, oil from sun dried tomatoes if desired)
Garnish with a drizzle of the oil from sun dried tomatoes as well as a couple tablespoons of diced sun dried tomatoes – Serve with warm pita bread, dipping vegetables, corn chips, etc.
Store in an airtight container in refrigerator for up to one week
Click HERE to Open Sun-Dried Tomato Hummus Recipe PDF
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