Roasted Tomato Hummus
This Roasted Tomato Hummus is bursting with flavor and so easy to make! Creamy, tangy, and perfect for snacks, parties, or pairing with veggies and pita chips.
Servings: 4 servings
Ingredients
- 1/2 cup slow roasted tomatoes or scant 1/2 cup sun-dried tomatoes with a little water
- 1 can (15.5 oz.) garbanzo beans drained and rinsed
- 2 tablespoons garlic puree or less if you're not a huge garlic fan
- 1/4 cup tahini sauce
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil plus more for drizzling on finished hummus
- 1/4 cup water
- 1/2 teaspoon sea salt or to taste
- Sumac optional for sprinkling on finished hummus
Instructions
Roasted Tomato Hummus
- Gather all your ingredients and prepare them for blending. If using sun-dried tomatoes, soak them in warm water for about 10 minutes to soften.
- In your food processor, combine the drained garbanzo beans, garlic puree, tahini sauce, fresh lemon juice, olive oil, roasted tomatoes, water, and sea salt.
- Blend on high until the mixture is completely smooth. Stop and scrape down the sides as needed. Add an extra tablespoon of water if too thick and blend again.
- Taste your hummus and adjust seasoning as necessary. Add more salt, lemon juice, or garlic to preference.
- Transfer hummus to a serving bowl. Drizzle extra olive oil on top and sprinkle with sumac if using. Serve with pita chips, fresh veggies, or your favorite dippers.
Equipment
- Food Processor
- Measuring Cups and Spoons
- Spatula
- Serving Bowl
Notes
- Store hummus in an airtight container in the refrigerator for up to five days; flavors improve over time.
- Freeze hummus for longer storage; thaw overnight in the fridge before serving.
- Substitute garlic powder for garlic puree for a milder garlic flavor.
- Add lemon zest for extra citrus brightness.
- Use sunflower seed butter instead of tahini to make the recipe nut-free.