Sun dried Tomato Hummus

#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 Hummus

Recipe by Enara ParraCourse: Vegan, Appetizers, SnackCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Ingredients

• 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

Procedimiento

• 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!