#PintxoSaturday is here and today I am sharing this easy sun dried tomato hummus. Easy to make and perfect appetizer or snack for the weekend.
I like to make hummus at home as you can adjust the ingredients to find the right balance for you, and play with different ingredients and seasonings. This time I added a little bit of mandarin juice and the result was delicious.
You can prepare this hummus at home and keep it in the refrigerator for a few days. Enjoy it in a sandwich, weekend breakfast toast, wraps… Or enjoy it with some sweet potato chips 🙂
When I checked early this week if I had all the ingredients to make hummus at home, I realised I was running out of canned chickpeas. So I decided to cook them in the slow cooker overnight, 20 hours in Low, perfect soft chickpeas ready to make amazing hummus.
Do you remember the sun dried tomatoes I brought from Spain in summer? ¨home-dried¨. I used them to make this delicious hummus soaking them in warm water for 15 minutes. I do not always have those sun dried tomatoes so I usually use sun dried tomatoes in olive oil. Just as an option if you have the real sun dried tomatoes at home 🙂
Do you want more appetizer ideas? Check here.
Sun dried Tomato HummusCourse: Vegan, Appetizers, SnackCuisine: MediterraneanDifficulty: Easy
300 g can chickpeas, drained
30 g sun dried tomatoes in olive oil, drained
1 tbs tahini
2 tbs olive oil
1 small garlic clove
1/2 lemon juice (or lime)
1/2 mandarin juice ( or 1/4 orange)
1 tsp cumin powder
1 tsp salt
1/2 tsp black pepper
1 tsp paprika (sweet or spicy)
1/3 cup water
- Place all the ingredients in a food processor or blender. Mix until very smooth. You can add more water if you want it more creamy.
- Place in a small bowl and drizzle with olive oil. Top with more paprika. Enjoy!