Say hello to the best hummus recipe ever. When you crave hummus and nothing else will do but you want a special kind, this creamy sundried tomato hummus is it! And I know what it’s like to never have tahini in the fridge when you want it, so I’m bringing you a hummus recipe where you don’t need tahini, just sesame seeds. And that’s why we are friends. BFF’s for lyfe <3
I fell in love with hummus when I didn’t even know how to pronounce it. But one bite of this creamy, nutty middle eastern dip and I was hooked. I’ve been experimenting with hummus flavours for some time now. A jar of sundried tomatoes was just lying around feeling ignored when I decided to use it in my monthly batch of hummus. Serve it with some lavash or plain old cucumbers and you have a winner!
It doesn’t hurt that the ingredient list is super short and that this addictive dip stays good in the refrigerator for up to a week or so. I know exactly what I’m serving at the next dinner party because it’s one of those dishes that spark fights over the last bite. And who doesn’t love a good fight! This is my bad boy coming out. Please ignore.
BTW if you haven’t noticed I forgot Olive Oil in this picture. But I know you guys understand. Just in case you aren’t a big fan of sundried tomatoes, no fear. This is a generic hummus recipe, so you can add your own flavor combinations. Try a spicy jalapeno hummus or a garam masala hummus or a roasted garlic hummus or a beetroot version. This hummus is all yours to play around with!
I’m just heading to the store to get me some more chickpeas. Umm because we ran out with all that experimenting. And I need another batch to replace the one I just demolished. Pronto.
If you are trying this out, use #myfoodstories to tag your photos and share this hummus love with me on Instagram
This easy recipe for creamy sundried tomato hummus doesn’t require tahini, but has exact proportions for using sesame seeds instead.
- 1 cup Chickpeas (cooked (See Note 1))
- 2 1/2 teaspoons Sesame Seeds (Nylon (See Note 2))
- 1/4 cup Tomatoes (Sundried)
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Water
- 4 cloves Garlic
- to taste Salt
- Olive oil (and chopped sundried tomatoes for topping)
- For a super creamy hummus, remove the skin on the chickpeas. This is optional and doesn’t affect the taste, but definitely gives you a better texture.
- To make sundried tomato hummus, add chickpeas, sesame seeds, sundried tomatoes, water, garlic and salt to a blender. Blend till smooth. Add a little more water if required.
- Add olive oil and give it another whizz, just enough to mix it in. Over blending extra virgin olive oil can lead to a bitter after taste.
- Top with chopped sundried tomatoes and olive oil and serve alongside lavash, cucumbers, carrots or celery.
- Store in an airtight container in the refrigerator for up to a week.
Note 1: To cook dried chickpeas, soak them overnight in water and pressure cook or boil till chickpeas can be mashed easily between two fingers. De-skin and use.
Note 2: Nylon Til or Sesame Seeds are polished seeds and nearly white in colour. They are the best variety to use in this hummus.
The nutrition label is for 7 servings