Roasted Garlic SunDried Tomato Powerhouse Hummus

Sundried Tomato Hummus

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Preparation time:15 Mins

Cooking time:40 Mins

Servings:4-6 servings

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:

• 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.
• 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.
• Scrape down the sides. Add the cooled roasted garlic, ground cumin, and chopped sun-dried tomatoes. Process for 30 seconds until roughly chopped.
• Add the drained chickpeas to the processor bowl. Process continuously for 1 minute.
• 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.
• Add the fresh parsley and pulse 3–4 times just to incorporate it slightly; avoid creating a green paste.
• 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.

Nutrition Facts

Calories:302 kcal

Protein:8.1 g

Fat:6.7 g

Carbs:44.8 g

Fiber:12.8 g

Sugar:0.0 g

Sodium:337 mg

Recipe Info

Category:Appetizer, Dip

Cuisine:Mediterranean

Elevating the Classic Dip: Why This SunDried Tomato Hummus Reigns Supreme

There are dips, and then there is hummus . The classic chickpea spread is a staple of Middle Eastern cuisine, dependable and satisfying. But what happens when we introduce the concentrated, sun-drenched tang of tomatoes? We unlock a vibrant new dimension of flavour. This SunDried Tomato Hummus transforms the familiar into something truly extraordinary. It’s intensely savoury, slightly sweet, and boasts a rich, ruby hue that immediately signals depth. If you’ve been looking to upgrade your appetizer game or simply seeking out stellar Sun Dried Tomato Recipes Healthy options that don’t taste mass-produced, you’ve landed in the right place. This recipe walks you through creating a spread so silky and flavourful, it will redefine what you expect from Home Made Hummus .

Unlocking Deep Mediterranean Flavour Profiles

The key to this elevated Tomato Hummus isn't just tossing in some dried fruit; it’s about careful component selection and preparation that coaxes out the maximum umami. We are aiming for a balance between the earthiness of chickpeas, the creaminess of tahini, and the powerful punch of preserved tomatoes. The optional step of roasting garlic, for instance, transforms a sharp allium into a mellow, sweet backbone that underpins the entire profile. Mastering this sundried tomato hummus recipe means understanding how each ingredient contributes to the final, harmonious taste.

Beyond Beige: The Magic of Roasted Garlic Integration

Most basic hummus recipes stop at raw garlic or simply skip it, but we are taking a critical detour. Roasting garlic cloves, wrapped tightly in foil until they are soft and caramelized—a process taking about 35 to 40 minutes at 400° F ( 200° C)—sweetens their flavour dramatically. These soft, nutty cloves blend seamlessly into the base, providing a subtle, pervasive warmth rather than an aggressive bite. This technique ensures the Hummus With Sundried Tomatoes remains approachable while maintaining complexity. For those needing a quicker fix, using jarred roasted garlic is a worthy shortcut, though the freshness achieved from roasting from scratch is peerless.

The Texture Secret: Achieving Silky Smooth Consistency

A great dip must have an impeccable mouthfeel. Bland or grainy hummus is instantly disappointing. Our method for creating this velvety texture involves two crucial elements: quality tahini and ice water. Tahini, the sesame paste foundation, must be thoroughly stirred before measuring, as the oil often separates. When we introduce ice-cold water, or even better, the reserved chickpea liquid (aquafaba), during the high-speed blending, we create a powerful emufication. This technique lightens the mixture significantly, resulting in a fluffier final product that rivals any professionally prepared version.

Why Our Sun-Dried Tomato Hummus Beats Store-Bought Every Time

You might find variations on sun dried tomato hummus recipe uk or elsewhere, but commercial versions often rely on artificial flavourings or skip the crucial roasting step. On top of that,, many home cooks are wary of making this at home, perhaps believing they need to skip tahini entirely. While you can make a sun dried tomato hummus without tahini using yogurt or extra oil, the depth provided by high-quality sesame paste is irreplaceable. Our careful approach ensures superior flavour concentration and a far better texture than anything pre-packaged.

Essential Components for Maximum Flavour Impact

To achieve the depth necessary for this flavour profile, attention must be paid to the core ingredients. You will need one 15-ounce can of cooked chickpeas, drained well (but keep that liquid handy!). We require about 1/2 cup of excellent quality, well-stirred tahini and a generous 1/4 cup of freshly squeezed lemon juice—bottled juice just won't deliver that necessary bright acidity. Complementing these are our aromatics: three large cloves of roasted garlic and a mere 1/2 teaspoon of ground cumin for earthy balance, alongside salt to taste.

Sourcing & Prep: Getting Your Ingredients Ready for Blending

Before the food processor roars to life, preparation is key. We are aiming for rich colour and intense flavour, so sourcing the right tomatoes and having the right tools makes all the difference.

The Core Quartet: Chickpeas, Tahini, Lemon, and Ice Water

The chickpeas should be rinsed and drained thoroughly—this ensures we control the liquid content precisely. The lemon juice must be vibrant; always juice your lemons just before use. The tahini, as mentioned, needs vigorous stirring to reincorporate its oil. Finally, the ice water is our textural secret weapon, ensuring the mixture whips up light, not heavy.

The Star Ingredient Spotlight: Oil-Packed Sun-Dried Tomato Selection

For this Sun Dried Tomato Hummus , oil-packed tomatoes are superior to the dried, hard variety because they are already hydrated and saturated with flavourful oil. We will use about 1/2 cup of these rich tomatoes, drained, but importantly, we reserve about one tablespoon of that tomato-infused oil specifically for garnishing later. This concentrated oil drizzle provides a final, beautiful sheen and intense tomato essence right before serving.

Essential Kitchen Tools for Effortless Emufication

While you can technically mash this with a sturdy fork, the real magic happens in a high-powered food processor. This tool is necessary for achieving the ultra-smooth, professional finish we are targeting. Ensure you have your machine ready, along with a sturdy rubber spatula for those essential scrapes down the sides during processing.

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The Step-by-Step Blueprint for Perfect Blended Hummus

Creating this vibrant spread is fundamentally straightforward, but the sequence matters immensely for texture. This entire process takes about 15 minutes of active work, assuming your garlic is pre-roasted.

Phase One: Softening the Chickpeas for Superior Creaminess

If you are aiming for truly phenomenal results, take the extra time to peel the thin skins from about half of your chickpeas. While optional, this step drastically enhances the final smoothness. Once prepped, they are ready to be introduced to the machine later in the sequence.

Achieving the Dreamy Tahini Whip Before Adding Tomatoes

This is arguably the most crucial blending step. Start by placing the tahini, fresh lemon juice, and salt into the food processor bowl. Run the motor for a full minute. You will notice the mixture thicken dramatically and lighten in colour—this process starts the emufication, ensuring the final product isn't oily or grainy.

The Blending Sequence: Incorporating Tomatoes for Rich Colour

Next, add your roasted garlic cloves, ground cumin, and the drained, oil-packed sun-dried tomatoes. Pulse these ingredients a few times until they are finely chopped but not yet paste-like. Then, add the prepped chickpeas and process continuously for one minute.

The Essential Chill: Allowing Flavours in Your SunDried Tomato Hummus to Marry

Once the mixture is largely combined, it's time to introduce the cold water or aquafaba, a tablespoon at a time, with the motor running. Continue blending for another two to three minutes, scraping down the sides as needed. The motor should run until the mixture is luxuriously smooth. Taste test here; add more salt or lemon if the tomato tang needs further balancing.

Building the Final Flavour Layers

Just before finishing, we incorporate our fresh element. Add two tablespoons of roughly chopped fresh parsley. Pulse the machine only three or four times. We want visible, bright green flecks distributed throughout the deep red hummus, not a uniform green hue. This contrast in colour and texture adds visual appeal to your final presentation.

Serving Suggestions That Steal the Show

This sun dried tomato hummus sandwich maker knows that this spread isn't just for dipping! Its robust flavour profile makes it an excellent base for sandwiches or wraps, offering a rich, vegetarian alternative to mayonnaise or mustard. For dips, serve it warm or at room temperature alongside pita bread that has been lightly charred on a grill pan. It also pairs beautifully with crisp, cool vegetables like endive spears, radishes, and cucumber sticks.

Storage Wisdom and Flavor Enhancements

Any leftover Roasted Tomato Hummus stores wonderfully, though its flavour actually improves slightly after sitting overnight. When storing, press a layer of plastic wrap directly onto the surface of the hummus before sealing the container. This prevents a dry "skin" from forming on the surface.

Dukkah Dusting and Pistachio Crunch: Next-Level Toppings

To elevate the presentation further, use that reserved, flavourful sun-dried tomato oil to create a well in the centre of the hummus before drizzling. Garnish with a sprinkle of flaky sea salt, a dusting of smoked paprika, or for textural intrigue, some chopped pistachios or perhaps even a homemade dukkah mix.

Spiced Variations: Introducing a Hint of Warmth (Spiced Hummus Angle)

For those who enjoy a little heat, this recipe adapts beautifully to include warm spices. Try stirring in 1/4 teaspoon of smoked paprika along with the cumin for a smoky depth, or add a tiny pinch of cayenne pepper if you prefer a subtle, lingering warmth in your Spiced Hummus .

Maximizing Shelf Life: Proper Refrigeration Techniques

When properly stored in an airtight container, this homemade hummus will remain fresh and delicious in the refrigerator for up to five days. Always let it sit out for 15 minutes before serving to allow the full spectrum of flavours to emerge from their chilled state.

Troubleshooting: Fixing Hummus That's Too Thick or Too Thin

If, after the final blend, your hummus seems too thick—perhaps you added too little water—simply add another tablespoon of ice water or aquafaba and process again until it loosens. If, conversely, it appears too thin or runny, add a tablespoon of additional tahini or a few soaked (and drained) chickpeas and process until it thickens back up to that desired, luxurious consistency.