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Sun-dried Tomato Hummus
Zippy and zesty sun-dried tomatoes give this dip a real kick. This is the perfect sharing plate for entertaining - super easy to make and a colourful stunner to look at on the table. You just can't go wrong with this hummus!
Serves 4-6 to share.
Before you start
Food Processor | Frying pan
Ingredients
For the hummus
- 2 x 400g tin chickpeas
- 2 garlic clove
- 10 sun-dried tomatoes
- 1 tsp dried oregano
- 1⁄2 tsp sea salt
- 1 large lemon (to yield around 5 tbsp lemon juice)
- 150ml sun-dried tomato oil from the jar
- 50g pine nuts
For the hummus toppings (all to your preference)
- Large handful toasted pine nuts or mixed seeds
- 3 sun-dried tomatoes
- Drizzle more sun-dried tomato oil from the jar
- Small handful parsley leaves
- Smoked paprika
- Pinch flaky salt
- Pepper
To serve
- Fresh pita bread or seeded crackers
Method
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1.
Make the hummus | Drain the chickpeas | Peel the garlic | Put all the ingredients and 2 tbsp of the sun-dried tomato oil into the food processor | Whizz to a chunky paste, then slowly add the remaining oil with the motor running until you get a smoother paste | Add a splash of water and do a final blitz to get a creamier texture | Season to taste
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2.
Prepare the toppings and sides | Finely chop the remaining sun-dried tomatoes and parsley leaves | Spread the hummus out onto a sharing bowl and top with your choice of toppings | Serve with some fresh pita bread or seeded crackers, and dig in!
