Sundried Tomato Hummus

Sundried Tomato Hummus

serves 8 cooks in 10 mins difficulty one, two

This delicious Sun-dried Tomato Hummus is the creation of my friend Nealy Fisher, founder of The Flexible Chef.

In Nealy’s words, “I’ve included rough measurements below, but I never actually measure ingredients for my sun-dried tomato hummus. I encourage you to follow these rules, but then break them to arrive at your own version of this classic. Use these measurements as a guide and then taste, refine, add or subtract to arrive at your desired consistency and flavor combo.”

This recipe is a perfect one to share with current events, using almost entirely non-perishable canned goods.


The Ingredients

2 tablespoons fresh lemon juice

1 15-ounce can chickpeas, drained and rinsed

1/3 cup tahini

1 garlic clove

5 to 6 oil-packed sundried tomatoes

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper


In a blender, combine 1/4 cup water with all the ingredients. Blend until smooth, adding a few more tablespoons of water, if needed, to thin the mixture to your desired consistency.

Adjust the seasoning to taste. Keep in the refrigerator, covered, for 2 days.

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