Sun Dried Tomato Hummus

By á-29897

Ingredients

• 1/4 cup tahini
• 1/4 cup fresh lemon juice (about 1 large lemon, juiced)
• 2 tablespoons olive oil, plus more for serving
• 3/4 cup drained oil-packed sun-dried tomatoes (I used one 6.7-ounce jar, drained)
• 1 large garlic clove, roughly chopped
• 1/2 teaspoon salt, more to taste
• 1/8 teaspoon red pepper flakes
• One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
• 2 to 3 tablespoons water, optional

Details

Adapted from cookieandkate.com

Preparation

Step 1

1.To make the hummus: First, you'll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary.


2.Add the olive oil, sun-dried tomatoes, chopped garlic, salt and red pepper flakes to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.


3.Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or hasn't yet blended into creamy oblivion, run the food processor while drizzling in 2 to 3 tablespoons water, until it reaches your desired consistency.