Ingredients:

  • 1 (15-ounce) can cooked chickpeas, rinsed and drained
  • 1/2 cup tahini (well-stirred)
  • 1/4 cup fresh lemon juice
  • 2–4 tablespoons ice cold water (or reserved chickpea liquid)
  • 3 large roasted garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt (or to taste)
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 2 tablespoons fresh parsley, roughly chopped

Instructions:

  1. If roasting garlic, toss cloves with a tiny bit of oil, wrap in foil, and roast at 400°F (200°C) for 35-40 minutes until soft and caramelized. Allow to cool slightly. If using jarred roasted garlic, proceed to the next step.
  2. In the food processor, combine tahini, fresh lemon juice, and salt. Process for 1 minute until the mixture thickens and turns pale—this creates the initial smooth base.
  3. Scrape down the sides. Add the cooled roasted garlic, ground cumin, and chopped sun-dried tomatoes. Process for 30 seconds until roughly chopped.
  4. Add the drained chickpeas to the processor bowl. Process continuously for 1 minute.
  5. With the motor running, slowly drizzle in 2 tablespoons of ice-cold water (or chickpea liquid). Continue processing for 2–3 minutes, scraping down the sides halfway through. Add additional water, one tablespoon at a time, until luxuriously smooth.
  6. Add the fresh parsley and pulse 3–4 times just to incorporate it slightly; avoid creating a green paste.
  7. Taste and adjust salt or lemon if needed. Transfer the hummus to a shallow bowl, swirl the top, and drizzle with reserved sun-dried tomato oil before serving.