Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup sun-dried tomatoes (oil-packed, drained, or rehydrated if using dry-packed)
- ¼ cup tahini, well-stirred
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 cloves garlic, peeled
- ¼ cup extra virgin olive oil, plus more for drizzling
- ½ teaspoon ground cumin
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2-4 tablespoons cold water (as needed for consistency)
- Optional garnish: fresh basil, pine nuts, extra sun-dried tomatoes, olive oil drizzle
Instructions
- Prepare the chickpeas. If you’re aiming for ultra-smooth hummus, you can optionally peel the chickpeas by gently rubbing them between your hands or a kitchen towel. Most of the skins will slip off easily. This step is optional but creates an incredibly silky texture.
- Add ingredients to food processor. Place the drained chickpeas, sun-dried tomatoes, tahini, lemon juice, garlic cloves, olive oil, cumin, salt, and pepper into your food processor.
- Blend until smooth. Process for 1-2 minutes, stopping to scrape down the sides with a rubber spatula as needed. The mixture will be thick at first.
- Adjust consistency. With the food processor running, slowly drizzle in cold water, one tablespoon at a time, until the hummus reaches your desired consistency. You want it smooth and creamy but thick enough to hold its shape. Most people prefer about 3 tablespoons of water.
- Taste and adjust seasoning. Taste your hummus and adjust salt, lemon juice, or garlic to your preference. Blend again briefly to incorporate any additions.
- Serve or store. Transfer the hummus to a serving bowl, create a shallow well in the center with the back of a spoon, and drizzle with extra olive oil. Garnish with fresh basil, pine nuts, or chopped sun-dried tomatoes if desired.
Notes
- Texture tip: For the creamiest hummus, let your food processor run for a full 2-3 minutes. The longer blending time breaks down the chickpeas more completely.
- Make it spicy: Add a pinch of red pepper flakes or a dash of cayenne pepper for a spicy sun-dried tomato hummus.
- Thicker hummus: Use less water; thinner hummus for spreading needs more water.
- Fresh herbs: Fresh basil pairs beautifully with the sun-dried tomatoes. Add a handful of leaves before blending for herby hummus.
- Oil from jar: If using oil-packed sun-dried tomatoes, you can use some of that flavorful oil in place of regular olive oil.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: ¼ cup
- Calories: 145
- Sugar: 2g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg