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 Sun-Dried Tomato Hummus Admit it: sometimes hummus can get a little old. Not old like there’s some weird green fuzzy stuff on top but old like tired, boring, predictable. Even though it can get boring, we always have chickpeas, lemons and tahini on hand for a quick, simple and inexpensive meal. As a longtime vegan, I am profoundly grateful to the humble but nutrient-dense and filling bean spread that nearly every grocery store carries today and that has gotten me out of many hunger jams on the road, but sometimes it can feel a little like it’s overstayed its welcome. When that happens, it’s time to switch up your hummus game! Don’t blame the hummus: switch it up a bit. This recipe adds sweet, kind of tangy sun-dried tomatoes to your reliable bean dip, livening it up and adding a new dimension of flavor. It’s super easy to make with a food processor or blender. Sun-Dried Tomato Hummus 2 cups cooked, drained chickpeas (water reserved if using aquafaba) 3 tablespoons tahini 1/3 cup sun-dried tomatoes (not oil-packed), rehydrated with hot water and drained 1 tablespoon fresh lemon juice 1 teaspoon cumin powder 2 – 3 teaspoons crushed garlic ¼ teaspoon cayenne pepper (optional) 6 tablespoons reserved aquafaba or water Add everything to your food processor or blender except the aquafaba/water and blend until thick but incorporated. Add water by the tablespoon until you reach the desired level of thickness and keep pureeing until smooth. Add salt and pepper to season. © 2013-2017, Vegan Street |
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