This homemade Sundried Tomato Hummus is ridiculously quick and easy to make and much healthier and cheaper than the shop-bought version.
It’s great for a quick lunch but also makes a highly shareable (and easily prepared ahead) appetiser if you’re having a dinner party – your guests will be very impressed when you tell them the hummus is homemade, just don’t tell them how easy it is! It caters for a variety of dietary requirements too, because it’s vegan and gluten-free. It would also be delicious in a Buddha Bowl.
All you need to do is blend all these ingredients together in a food processor and it’s ready to serve!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 400g tin chickpeas, drained and rinsed
- 6 oil-preserved sundried tomatoes (or sub oil-preserved roasted red peppers)
- 1/2 teaspoon smoked paprika
- 1 garlic clove
- 1 tablespoon tahini
- Salt + pepper, to taste
- Drizzle of olive oil
- Juice of half a lemon
- Optional: 1/4 teaspoon cayenne chilli pepper
- To serve: pine nuts, chilli oil
- Place all ingredients into blender/food processor of choice and whizz until smooth
- Sprinkle with pine nuts and drizzle with olive oil or chilli oil
- Serve with vegetable crudités, pitta bread or tortilla chips
- Keeps covered in the fridge for up to a few days