Sun-Dried Tomato Hummus (With Vegan Option)
Supplies
- Blender OR food processor
Ingredients
- 3 medium organic garlic cloves, peeled
- 2 teaspoons pink Himalayan salt OR sea salt, ground
- 1 15-ounce can organic chickpeas, rinsed AND drained*
- 3 tablespoons organic tahini
- ½ cup organic oil-packed sun-dried tomatoes, drained
- 3 tablespoons freshly squeezed organic lemon juice
- 1 tablespoon raw organic local honey OR 1 dropperful plain liquid stevia
- 2 tablespoons purified OR distilled water
- 4 tablespoons extra-virgin olive oil
- 1 drop lemon OR lime essential oil
- 1 teaspoon organic herbes de Provence, organic Italian seasoning OR dried rosemary OR 1 tablespoon chopped fresh rosemary
Instructions
- Place the garlic, sea salt, chickpeas, tahini, tomatoes, lemon juice, honey, purified water, 2 tablespoons of olive oil, and essential oils in a food processor or blender bowl. Process until smooth. Spoon into a serving dish. Top with the herbes de Provence and drizzle with the remaining 2 tablespoons of olive oil. Serve as a dip with fresh vegetables and grain-free or almond-flour chips. Alternatively, place the dip in a 16-ounce airtight container, refrigerate for up to one week, or freeze for a month.
Notes
*For a smoother texture, you can remove the shell of the chickpeas. You can also use organic dried chickpeas and soak overnight in cold water. Then, transfer to a pot, bring to a boil, and let simmer for 5-15 minutes or until they start separating. Remove from heat, then let soak for 1-2 hours. Drain the water, then rinse the beans. You may have to repeat this step a few times before all of the chickpea skins come off. Once you feel like the chickpeas are sufficiently skinned, puree into hummus. Be sure to run your hands through the chickpeas to ensure all of the peels have come off. You can also purchase peeled dry chickpeas.