Description
Everyone’s favorite afternoon snack with a twist! This flavorful Pizza Hummus is great for dipping and spreading. And with a simple trick it becomes super creamy!
Ingredients
Scale
- 1/2 cup loosely packed sun-dried tomatoes (without oil) (5–6 pieces)*
- 1 can chickpeas
- 1–2 tbsp tahini
- 1/2 lemon, juiced
- 1/2 tsp granulated garlic
- 1 tsp oregano, dried
- 1 tsp basil, dried
- 1/2 cup soaking water (tomatoes) or water
- salt and pepper to taste
Instructions
- Cover the sun-dried tomatoes in boiling/hot water and put aside for about 30 min.
- In the meantime, rinse and drain the chickpeas. Place them on a clean kitchen towel and use it to rub the skins off. Once the majority of the skin has come of, put the skinned chickpeas aside and repeat. You can also peel the skin off by hand.
- Place the skinned chickpeas, soaked tomatoes and the remaining ingredients in a food processor and blend until creamy. Add more water (or oil) if needed. Season with salt and pepper.
Notes
*You can also use sun-dried tomatoes in oil to save some time.
Also, keep in mind that sun-dried tomatoes that are not stored in oil have a very high salt-content. You might not need to add more salt to the hummus.
- Prep Time: 30 minutes
- Cook Time: 5 minutes