Sun-Dried Tomato Hummus

Print Recipe
Course Appetizer
Cuisine Mediterranean
Servings 10 servings
Calories 68 kcal

Ingredients
  

  • 8 ounces chickpeas (dried)
  • 12 cups water
  • 1/8 teaspoon baking soda
  • 1/3 cup tahini
  • 1/4 cup red wine vinegar
  • 1/4 cup sun-dried tomatoes
  • 2 tablespoons oil (from sun-dried tomatoes)
  • 1 teaspoon salt

Instructions
 

  • Drain and rinse the chickpeas. Place in a stock pot with baking soda and water. Bring to a boil and simmer until the chickpeas are tender, about 1 ½ hours. Drain well, reserving 1/4 cup of cooking liquid.
  • In a food processor, combine chickpeas and salt and blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.
  • Add tahini, sun-dried tomatoes, oil from tomatoes, red wine vinegar, and reserved liquid and process 15 seconds. Scrape down the sides of the bowl and continue to process until you have a smooth puree. With the machine running, slowly drizzle in the olive oil and process until incorporated.
  • Transfer to a serving bowl and serve.

Nutrition

Calories: 68kcal
Keyword chickpeas, hummus
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