This sun-dried tomato hummus takes just minutes to make, with only a few ingredients, and it tastes so much better than shop-bought hummus!
You could never call me a food snob – I’m just as happy with a frozen pizza as I am with something fancy (though I do insist on the pizza actually being cooked first, so I suppose I’m a snob about that). But when it comes to hummus, I only like homemade. I don’t know what it is – homemade hummus is just so much better than the shop-bought stuff, especially when it’s extra tasty like this sun-dried tomato hummus!
I never used to like hummus very much – I’m not sure why, I’m just not really a fan of the stuff you can buy in the shops. Worst vegetarian ever, I know.
But then I discovered homemade hummus, which is an entirely different story. I don’t know what makes it so different, but it’s delicious. It’s thick, it’s creamy, it’s silky, and you can make it exactly to your own taste.
This sun-dried tomato hummus is right up my street – it has a beautiful, rich sweetness, with plenty of garlic, and it’s topped with toasted pine nuts. So, so good.
How to make hummus
Homemade hummus is so easy to make. It only needs a few ingredients:
- chickpeas – I always use tinned chickpeas for convenience
- tahini (sesame seed paste)
- extra virgin olive oil
- and whatever extras you want to include (I added sun-dried tomatoes!)
You literally just need to chuck everything in a food processor, and blitz it up until it’s nice and smooth. I like to add a splash of water too, as it helps to thin it out a little, and makes it extra creamy.
If you enjoy making your food look as good as it tastes, a few toppings go a long way to making a beautiful dish!
I always serve hummus with a good drizzle of olive oil on top – this time I used some of the oil from the jar of sun-dried tomatoes, which worked so well! There’s so much flavour in that beautiful oil, so I didn’t want to waste it.
I also scattered some toasted pine nuts over my sun-dried tomato hummus – they look pretty, and they taste amazing.
Toasted pine nuts
If you’ve never toasted pine nuts before – please, please do it. Please. Just do it now. They’re so amazing.
Somehow, a frying pan can transform pine nuts from ‘fine, but nothing special’ to ‘oh my’ in about 5 minutes. They get beautifully toasty and nutty (as you might expect from toasted nuts).
If it wasn’t for the fact that nuts in general are pretty expensive, I would happily eat toasted pine nuts by the fistful.
Scatter them across your sun-dried tomato hummus, and you’ve got an incredible snack, lunch, or appetiser.
How to serve hummus
We usually have hummus as part of a snacky lunch, alongside all sorts of other tasty nibbles – cucumber, tomatoes, crackers or pitta bread, cheese, coleslaw… it’s probably the most common lunch in our household (and it helps that my daughters will both eat it all!).
A few other ideas for how to serve hummus:
- pack it up in your lunchbox
- serve it as an appetiser for a dinner party (don’t forget the toppings to make it look fancy!)
- spread it on toast or crackers
- use it as a pasta sauce
- dollop it into soup
(or just eat it with a spoon straight out of the tub)
How do you usually serve your hummus?
However you serve it, this sun-dried tomato hummus will definitely be your new favourite.
Sun-dried tomato hummus
- 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
- 120 g (~ 1 cup) sun-dried tomatoes (I used the kind that are marinated in oil)
- 1 small clove garlic, peeled
- 2 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 tbsp tomato puree / paste
- 1 tsp dried basil or Italian-style mixed herbs
- Black pepper
- 125 ml (~ 1/2 cup) water (or as much as you like)
- 1 tbsp pine nuts
- Add all of the hummus ingredients to a food processor, apart from the water and pine nuts. Blitz well, until almost entirely smooth. Add a splash of water, and blitz again. Continue adding water until the hummus reaches your desired consistency – I used about 125ml in total.
- Add the pine nuts to a dry frying pan over a medium-high heat. Cook for a few minutes, stirring very regularly, until golden brown. Be careful, as once they start to brown, they can burn very quickly.
- Serve the hummus topped with the toasted pine nuts, and a glug of extra virgin olive oil (or use the oil from the jar of sun-dried tomatoes!).
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.