Sun Dried Tomato Hummus | The Organic Kitchen Blog and Tutorials

When it comes to choices in appetizers, hummus is a favorite at our house. We especially love this Sun Dried Tomato Hummus. It’s fabulous and only takes five minutes to make!
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Sun Dried Tomato Hummus! #hummus #appetizer #vegan

THE STORY OF HUMMUS:

Hummus is a staple food from the Mediterranean and  middle east. And like all staple foods it has a history. Back in the day when people had to travel long distances on foot or animal they had to carry their food with them. It needed to be lightweight, nutrient dense and easy to make….dried chick peas, otherwise known as garbanzo beans fit the bill. When travelers arrived to their destination they could soak the dried chick peas in water, mash with olive oil, add a little lemon juice and sea salt and they had a protein packed meal loaded with energy producing healthy fats!

Sun Dried Tomato Hummus! #hummus #appetizer #vegan

Adding  Flavor To Hummus:

We are big fans of plain hummus. It’s totally a fan favorite. But sometimes we love to toss in some additions to take the flavor profile up a notch. Check out my gorgeous brilliant pink Roasted Beet Hummus as well as  the black bean and roasted red bell pepper variations on my Trio Platter! 

Sun Dried Tomato Hummus! #hummus #appetizer #vegan

Sun Dried Tomato Hummus: Perfect Alone or as Part of a Platter!

This hummus can certainly stand on it’s own served with a simple assortment of veggies or pita. But I also love it as one component of my Ultimate Mediterranean Appetizer Platter. Trust me, this platter is a hit at any party.

Tips and what you will need: you need a food processor to make hummus, and as always you need a good knife! If you want to turn this into a complete meal salad, click here.

Homemade Sun Dried Tomato Hummus is perfect for dipping with pita and a variety veggies!

Course:

Appetizer

Cuisine:

Medeterranean, Middle eastern

Keyword:

easy appetizer recipe, party recipe

Servings: 8 servings

For Sun Dried Tomato Hummus

  • 1
    16 oz can garbanzo beans, no liquid
  • 1/2
    cup
    sun dried tomatoes in oil and herbs (and more for garnish)
  • 1/3-1/2
    cup
    extra virgin olive oil (start with 1/3 and add more if needed, I usually add)
  • juice of 1/2 a small lemon
  • sea salt to taste
  • 1
    tablespoons
    roasted pine nuts (for garnish)
  • Serve with sliced Persian cucumbers, carrots, cherry tomatoes, red peppers, flatbreads, pita chips, tortilla chips etc.

For hummus:

  1. Place drained garbanzo beans and sun dried tomatoes in the food processor. Give it a whirl. 

  2. Add lemon juice through the drizzle feature on top of the machine and process. Add olive oil. Process, add a pinch of sea salt. Check the consistency and add more olive oil a little at a time if needed. When hummus is the right consistency, taste. Add more salt of necessary.

  3. Place in a bowl and garnish with chopped sun dried tomatoes, fresh tomatoes and/or pine nuts. Serve with sliced Persian cucumbers, carrots, cherry tomatoes, red peppers, flatbreads, pita chips, tortilla chips etc.

 

MAY I PLEASE ASK A LITTLE FAVOR?

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This entry was posted in appetizer, gluten free, grain free, vegan, vegetarian by Linda Spiker. Bookmark the permalink.

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