Sun Dried Tomato Hummus

tomatoes for

the win

Hummus is an essential commodity for many of us - so let’s spice things up! I usually make a batch of regular hummus and snack on that throughout my day, either dipping crackers or a bunch of vegetables or bread that I just picked up from a bakery (a guilty pleasure of mine that actually doesn’t make me feel guilty at all). But what’s also good is to add just one different ingredient into our blender full of chickpeas - your taste buds will thank you because I claim that both brain and buds thrive when exposed to new things!

Servings: 4 

Total time: 20 min

For the hummus

Ingredients

1 can chickpeas, drained (ca. 240g)

2 cloves of garlic

2 tbsp tahini

½ lemon, juiced

dash of apple cider

1/3 - 1/2 cup water 

1 tsp ground cumin

a generous pinch of salt and pepper to taste

1/2 cup sun dried tomatoes with about 2 tbsp of their oil

serve with

flatbread

crackers

carrot sticks, cucumber, peppers

anything dippable

or even better: just eat it pure!

Instructions

1. Preheat the oven to 180°C and roast the garlic cloves (still in its skin) for 7 - 10 minutes. Let them cool slightly, then remove their skin.

2. Place the chickpeas in your blender, add the roasted garlic, cumin, tahini, sun dried tomatoes, vinegar, lemon juice, water, salt and pepper. Blend until the consistency is smooth and creamy. Start with 1/3 cup of water and add more if necessary.

3. Serve the hummus on a plate, spreading it out evenly. Top with some more sun dried tomatoes, a sprinkle of salt and freshly ground pepper. Enjoy this creamy goodness and know this: sometimes it’s good for your heart and spirit to indulge in something scrumptious!