Sun-Dried Tomato Hummus
Who doesn’t love a good hummus recipe? I love making mine at home as it’s easy, cheap and we can control the ingredient list to a healthy minimum. Plus, there is nothing better than a good twist to a classic.
In this recipe, we will add sun-dried tomatoes and nigella seeds to the mix. Which is an extremely addictive pairing. The tomatoes remind me of long and lazy summer lunches or picnics, to put them into hummus was a perfect idea for me. Great for dipping with sliced vegetables (peppers, cucumbers, or celery), as a spread for wraps or simply on top of fresh bread. The possibilities are endless and absolutely delicious.
I am definitely guilty of notoriously getting a shop-bought hummus in different shapes and with different toppings. Until I made my own at home. Believe this girl when she says it’s just ridiculously easy and CHEAP! I definitely recommend exploring flavour combinations and just be creative, you will never buy your hummus again, but you might want to sell it as it will be amazing.
Sun-Dried Tomato Hummus
Ingredients
- 240 g Chickpeas
- 1 tsp Tahini
- 2 tbsp Oil from Sun-Dried Tomatoes
- 1/2 cup Sun-Dried Tomatoes roughly chopped
- 1/4 cup Olive Oil
- 1/2 tsp Nigella Seeds
- 1 Clove of Garlic
- 1 tbsp Water
- Salt & Pepper
Instructions
- Place the drained chickpeas in a food processor with tahini, oil, olive oil, roughly sliced garlic, and water. Blitz until smooth. Add sun-dried tomatoes and nigella seeds and pulls in few times. Season to taste with salt and pepper.
- Serve with your favourite sides or as a spread. Keep in the fridge for up to 3 days.