It’s nearly impossible to find someone who hasn’t at least tried hummus at this point and even harder to find someone who hates it. With its beneficial nutrition and various flavors to choose from, hummus is the most popular dip amongst the health and fitness crowd.
You can smear it onto sandwiches and wraps, add it into buddha bowls, or eat it with sliced veggies and crackers. The creamy consistency is fantastic, especially when coupled with an addicting flavor like this sundried tomato hummus recipe!
Instead of buying packs of expensive hummus every week at the grocery store, try making your own! It’s inexpensive and straightforward to do so. You’ll also be entirely in charge of the ingredients, so it’s much healthier than store-bought versions. You can make the hummus in batches, store it in the fridge for a couple of days, or make just enough for your snack.
Add in the water in small doses until you reach your desired consistency. It should still be creamy and soft--if it’s more like a liquid dressing, you’ve used too much water! You want your hummus to be thick enough to scoop up onto your cracker. It’s best to go slowly during this part to avoid that mistake.
My favorite hummus dip is this sundried tomato one, but there are dozens of variants that you can easily make yourself. Give this recipe a try, and let me know down below what you think of it. Feel free to change it up and add some chili flakes or peppers to make it a little spicier. Don’t forget to take pictures of the finished dish and tag me @jennyleeisme when you post them on your social media pages!
SUNDRIED TOMATO HUMMUS
- 1½ cups chickpeas drained, (250g)
- ¼ cup sundried tomatoes in oil (45g)
- 1 clove garlic
- ½ lemon juiced
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ cup water (60ml)
- Add all the ingredients, except for the water, into a food processor and blend until creamy, stopping once to scrape down the sides.
- Check for texture and consistency and add water as necessary. Serve with raw veggies, crackers, or chips.