Hummus Dip Two Ways: Regular and Sundried Tomato
Admitting using canned chickpeas for this recipe and sharing the joy of taking a break from hard work and doing something simple.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 6
veg
vegan
hummus
chickpeas
dip
appetizer
sun dried tomatoes
middle eastern
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 14-oz can canned chickpeas drained and rinsed
- 1 clove garlic
- 2 tbsp sesame seed paste (tahini)
- 2 tbsp lemon juice freshly squeezed
- 0.25 tsp ground cumin
- 1 extra virgin olive oil / water (for thinning dip)
- 1 salt
- 1 tbsp sundried tomatoes
- Carbohydrate 16.8470933337992 g
- Cholesterol 0 mg
- Fat 42.1717952819771 g
- Fiber 3.2740417294318 g
- Protein 4.35638583336209 g
- Saturated Fat 5.80151557980192 g
- Serving Size 1 1 Serving (113g)
- Sodium 235.205448973816 mg
- Sugar 13.5730516043674 g
- Trans Fat 1.34671174184658 g
- Calories 454 calories
As a harried housewife, I've learned to appreciate the occasional shortcut. This hummus dip is one of those times. Canned chickpeas save the day, allowing me to whip up a delicious and healthy snack in no time.
I love that this recipe is so versatile. I can make it plain or jazz it up with sundried tomatoes for a little extra flavor. It's the perfect dip for pita bread, veggies, or even just as a spread on sandwiches.
Step-by-step
- Drain and rinse the chickpeas.
- Add chickpeas to a food processor.
- Slice garlic(or use a garlic press) and add to chickpeas.
- Add sesame seeds, cumin, and kosher salt.
- Process till fine.
- Add lemon juice and pulse a few times.
- Adjust seasoning.
- With the motor running add about 2-4 TBS oil.
- If making the sundried tomato kind, take out half of the mixture and set it aside.
- With the other half that is still in the food processor, adjust the seasoning.
- If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency.
- Remove from the food processor and place in a bowl.
- Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil.
- Top with some chopped parsley.
- To make the sundried tomato hummus: Use the other half of the hummus (that you reserved) and place it back in the food processor.
- Add about 1 TBS sundried tomatoes and process till fine.
- Add some water to thin it out....if you need to.
- Adjust seasoning.
- Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil.
- Place a sprig or two of basil as a garnish.
