Flavoured hummus recipes are everywhere right now! Even though there is some debate over if they should still be called hummus or not, I prefer the term flavoured hummus for this recipe because it is still based on the two most important ingredients that make a hummus: chickpeas and tahini.
The idea for this Sun-Dried Tomato & Rosemary Hummus recipe came from the Bosh Butter Bean & Rosemary Hummus I made a couple of months ago for a client who wanted a hummus-like dip for their birthday party. I was so happy with the results, I got inspired and decided to make my own version of it. While the sun-dried tomatoes give this recipe a deep umami flavour, rosemary gives it a beautiful, herby freshness.
Suitable for vegetarian, vegan and gluten-free diets, made with simple ingredients and only takes 15 minutes to prepare.
The only tool you'll need to make this is a food processor and its okay if you don't have a high power one. Using your spatula to scraping the sides every once in a while and a little patience can get a creamy textured hummus with a tiny food processor. However, if you want to make your own tahini for this recipe, you will need a high power one.
It can be served as a dip, as a part of a mezze or a party platter, used as a spread in sandwiches and wraps and most importantly, it can be turned into a delicious creamy pasta sauce! So while this recipe is perfect for parties and potlucks it's also a great one for meal prepping.
Can you make this hummus without tahini?
Sure! If you're allergic or don't like the taste of tahini, you can make this recipe without tahini. If you're omitting tahini, I recommend adding more olive oil for a creamier texture.
Making tahini from scratch
For those who can't get their hands on affordable tahini (because it can get very expensive in certain shops or areas) or want to make their own tahini from scratch, Sadia from Pick up Limes has an incredible recipe for homemade tahini. Her recipe is absolutely foolproof and has become my go to recipe to make tahini at home.
Customize to your taste!
There are so many ways to customize this recipe and I will list my favourite 3 down below.
For those who like it hot, add 1 tsp (or more!) of red chilli flakes or harissa.
For those who like it garlicky, add one or two cloves of roasted garlic. Oven roasted garlic will add a deeper, sweeter, richer flavour to your dip while raw garlic will make it spicier and more pungent. Both can be delicious depending on the situation!
For those who like to incorporate more veggies, simply add some roasted red bell peppers from a jar or even better if you have some made from scratch!
Grab your food processor and let's dive in!
Tips and Tricks:
Some sun-dried tomatoes can be high in salt, especially the ones that aren't oil packed, before you add extra salt to season, make sure you taste as you go.
If you like your hummus very creamy and rich you can gradually add more oil. If you don't want to add more oil but you want a thinner consistency, add more water.
For this recipe, I recommend using sun-dried tomatoes that have been preserved in olive oil. The oil they are preserved in contains concentrated sun-dried tomato flavour compared to plain olive oil and will add more depth of flavour to your hummus.
You can store this hummus in an airtight container in the fridge for up to 4 days. Drizzling some olive oil on top before you close the lid will prevent the very top layer of your hummus from drying out.
This recipe yields about 1 1/2 cups of hummus. If you are meal prepping or cooking for a crowd, you can double or triple this recipe as needed.
YIELDS: 1 1/2 CUPS
PREP TIME: 5 MIN
TOTAL TIME: 10 MIN
1 can or 265 grams of chickpeas (also called garbanzo beans), rinsed and drained
1 tbsp or 1 large sprig of rosemary chopped roughly
2 tbsp of lemon juice
10 medium sized sun-dried tomatoes
2 tbsp of tahini
2 tbsp of olive oil or the oil from the sun-dried tomatoes if preserved in oil, more for serving
2-3 tbsp of water
1/4 tsp of ground cumin
Salt and pepper to taste
1-2 large garlic clove, roasted (optional)
1. Mix all ingredients in a food processor and blend until smooth. You may have to scrape down the sides a couple of times if you don't have a high power food processor.
2. You can add more water for a thinner hummus and add more oil for a creamier texture if desired.