Looking for an appetizer to make the Easter weekend? Whip up this creamy Sun-Dried Tomato Hummus. It is the ultimate easy and stress free dish. Bright, garlicky, and packed with sun-dried tomato flavor! I topped this hummus with artichokes, asparagus, capers, sun-dried tomatoes, and micro arugula.
I love hummus so much and eat it almost everyday as a snack. Not only is it super easy to make but is also a great healthy snack. This hummus does not taste like your traditional plain hummus. The sun-dried tomatoes hummus paired with the garlic packs so much flavor. Make this as a snack or as an appetizer for your next gathering. Pair it with fresh vegetables, chips, or bread for the ultimate dish!
This hummus is made with chickpeas/garbanzo beans and garlic. However, if you are not a fan of garlic you can take that out. I like to add olive oil and paprika and dried oregano to the hummus before adding my toppings. To make this hummus extra creamy I removed the skins of the hummus. You might be thinking, well Marissa there is no way I am removing each chickpea skin from each individual chickpea! I discovered a quick trick that will get the majority of the chickpeas skins off in minutes.
You can also make chickpeas from scratch and use those for your hummus. Or if you are like me use them from a can. The first thing I did was rinse, and drain the chickpeas. I do this a couple times to ensure the chickpeas are completely cleaned.
HOW TO REMOVE THE CHICKPEAS SKIN
- To remove the skins the first thing you want to do is lay a clean kitchen towel out on the counter flat.
- Spread the chickpeas evenly on the towel making sure they are not on top of one another.
- Using another towel place a towel on top of the chickpeas and gently rub your hand over the towel for about 30 seconds.
- Repeat this step one more time until all skins have been removed.
- Majority of the skins will be removed with this kitchen hack. For the additional chickpeas that have skins still on them just remove them using your hands or a fork.
Now to the extra fun part, adding the toppings to your hummus! There are endless amounts of toppings you can add to your hummus changing up the flavors. For this Sun-Dried Tomato Hummus I topped it with olive oil, microgreens, artichokes, pan fried asparagus, sun-dried tomatoes, capers, and sesame seeds.
Chop up these delicious veggies and arrange the toppings randomly on the hummus. You want to make sure to chop up the veggies so that they are small enough to be scooped and eaten in one bite. Below are some additional hummus topping ideas. I like to just use what I have either in my pantry or refrigerator.
Additional Hummus Toppings:
- Fresh Herbs
- Dried Herbs
- Roasted Garlic
- Roasted Chickpeas
- Pickled Veggies
- Vegan Cheese
If you make this recipe I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Sun-Dried Tomato Hummus
It is the ultimate easy and stress free dish. Bright, garlicky, and packed with sun-dried tomato flavor!
- 1/4 cup tahini
- 1 can of chickpeas or garbanzo beans, drained and skins removed
- 1 medium lemon, seeded and juiced
- 3-4 Tbsp filtered cold water, add more to thin
- 1 Tbsp olive oil, plus more for serving
- 1 Tbsp minced garlic
- ½ cup sun-dried tomatoes, I used them from a jar
- pinch of salt and pepper (optional)
- Drain and rinse the beans to get any excess can juice that might have been on the beans. For a creamer hummus remove the chickpeas skins.
- In a food processor or high powered blender combine all of the hummus ingredients. Blend all ingredients together until creamy. Add additional water if it’s too thick.
- Scrap hummus into a serving bowl or plate. Garnish the hummus with olive oil and your desired toppings.
- Place hummus on a serving board. Add chopped vegetables, crackers, or bread for dipping. Dip, eat, and enjoy!
- Are you gluten free? This hummus is gluten free. Just make sure to stick with gluten free crackers for dipping
- Love sun-dried tomatoes? Add additional sun-dried tomatoes to the food processor to make your hummus have a stronger sun-dried tomato flavor. Just make sure to drain the liquid from the jar.
- Leftovers will last 3-5 days wrapped up in the refrigerator.