Looking for the perfect recipe that can work as an appetizer, snack, or main meal? Then this Sun-Dried Tomato Hummus is just what you need in your life! Made with a few simple ingredients, like canned beans, this is hands down the easiest Sun-Dried Tomato Hummus you’ll ever make.
3tablespoonsextra virgin olive oilor sun-dried tomato oil from jar
Toss all ingredients into a high-powered blender or food processor. Process until smooth, about two to three minutes, scrapping down the sides as needed.Serve immediately as a dip, and/or store in an airtight container in the refrigerator and use within 3 to 5 days.
To make a pasta sauce: Add 2-3 tablespoons of milk of choice and toss with your preferred cooked pasta.
Spend the time to really drain the water from the canned garbanzo beans after you rinse them. This helps to ensure you don’t have an excess amount of liquid going into the recipe! If needed, gently pat them dry with a paper towel or clean kitchen towel.
Don’t have time to measure out the sun-dried tomatoes and oil? No problem! It’s pretty hard to mess this recipe up, so feel free to pour about ¾ of the 7-ounce container of the sun-dried tomatoes and almost all the oil into your blender. The flavor will be there but you’ll save yourself a few dishes! Store the remaining sun-dried tomatoes from the jar in the refrigerator and use as an extra topping on the flatbread or pasta you whip up!
On the same note, if you can’t find the sun-dried tomatoes in oil, but found sun-dried tomatoes and have olive oil on hand, you can still make this recipe. Simply use about ½ cup of the sun-dried tomatoes and soak them in roughly 4 tablespoons of extra-virgin olive oil overnight (this helps them have the time to really soak up the oil) with 1 teaspoon of Italian seasoning. Toss this mixture into the blender with your canned garbanzo beans, adding 1 tablespoon or so more of oil and 1 tablespoon of water to reach desired consistency.