Sun-dried tomato hummus – a creamy, flavourful dip.
If you love classic hummus, you have to try this version with sun-dried tomatoes. Here the chickpeas are swapped for creamy white beans – I used cannellini beans, but butter beans or chickpeas work just as well. They are blended with the sweet, intense sun-dried tomatoes and a little of the aromatic oil from the jar, fresh parsley and basil, tomato purée and a touch of garlic and lemon to lift the whole thing.
The result is a smooth, creamy hummus with a flavour that is deep and fresh at once, and full of umami. I top it with toasted pine nuts, a little extra oil from the sun-dried tomatoes and a scattering of chopped parsley – it makes both the flavour and the presentation that much more inviting.
This hummus is perfect on a tapas table, as a spread in a sandwich, as a dip for meat and vegetables or as a fresh addition to dinner. It keeps well in the fridge for 3-4 days, so you can easily make it ahead.
Recipe for hummus with sun-dried tomatoes and white beans
Hummus is a classic Middle Eastern dip, most often made with chickpeas, tahini, lemon and garlic – but there are no rules to say you can’t vary it. In fact, you can make hummus with many different kinds of beans, such as white beans, edamame, kidney beans or butter beans. You can add roasted vegetables such as beetroot or pumpkin, season it with chilli or smoked paprika, or brighten it up with fresh herbs.
The possibilities are endless, and hummus is healthy, filling and incredibly versatile. Serve it as a side, as a spread on bread, as a dip or smeared onto flatbread – and you can adjust the flavour so it suits your menu and your palate exactly.
Sun-dried tomato hummus
Ingredients
- 1 tin white beans – cannellini or butter beans
- 75 g sun-dried tomatoes in oil
- 1-2 cloves garlic
- 3 tbsp tomato purée
- 1 handful parsley
- 7 sprigs basil, leaves only
- 50 ml oil from the sun-dried tomatoes
- 1/2-1 lemon, juice of
- Salt and freshly ground pepper
- Cold water
- Toasted pine nuts and parsley to top (optional)
Method
- Put the beans, sun-dried tomatoes, garlic, tomato purée, herbs and the juice of half a lemon in a mini chopper. Pour the oil over, season with salt and freshly ground pepper, and blend until you have a smooth, even hummus.
- Taste and add more lemon juice if needed, and adjust the consistency with a little cold water if you would like the dip thinner. Blend again until your hummus is completely smooth and creamy.
- Spread your sun-dried tomato hummus on a plate and top, if you like, with toasted pine nuts, chopped parsley and a little oil from the sun-dried tomatoes.
Nutrition
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Utrolig smagfuld, og nem at lave
Hej Susse
Det er så dejligt dus kriger det – tusind tak 🙂
Warm wishes, Dianna
Den poppede op som en nyhed i appen og er allerede prøvet. Kæmpe anbefaling herfra (også af appen;-))
Hejsa
Hvor gør det mig glad at høre – tusind tak:)
Warm wishes, Dianna