Sun-dried tomato hummus
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!
Servings: 4 people
- 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!).
Serving: 1portion | Calories: 232kcal | Carbohydrates: 21g | Protein: 7.1g | Fat: 13.9g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 1101mg | Potassium: 184mg | Fiber: 6.3g | Sugar: 7.6g | Calcium: 41mg | Iron: 3mg