Sun Dried Tomato Hummus Easy and Flavorful Recipe
Looking for a tasty snack that’s both easy to make and packed with flavor? This Sun-Dried Tomato Hummus is just what you need! With simple ingredients like chickpeas, tahini, and sun-dried tomatoes, you can whip up this delightful dip in no time. Whether you’re hosting a party or enjoying a quiet night in, this hummus pairs perfectly with veggies or bread. Let’s dive into the vibrant world of homemade hummus!
Ingredients
Main Ingredients
– 1 can (15 oz) chickpeas, thoroughly drained and rinsed
– 1/2 cup sun-dried tomatoes, packed in oil and drained
– 1/4 cup tahini, preferably raw for a lighter flavor
Chickpeas form the base of this dish. They give the hummus its creamy texture. Sun-dried tomatoes add a rich, tangy flavor. Tahini, made from sesame seeds, adds a nutty taste. Together, these three ingredients create a delicious blend.
Additional Ingredients
– 3 tablespoons extra virgin olive oil, plus more for drizzling
– 2 tablespoons freshly squeezed lemon juice
– 1 garlic clove, finely minced
Olive oil adds smoothness and richness. Fresh lemon juice brightens the flavor. Minced garlic brings a wonderful aroma and taste. These ingredients enhance the main flavors, making the hummus more complex.
Seasonings
– 1 teaspoon ground cumin for warmth
– Salt and pepper, to taste
– Water, as needed to achieve the perfect creamy consistency
Ground cumin adds warmth and depth. Salt and pepper balance the flavors. Water helps adjust the texture. You want your hummus to be creamy and smooth, so don’t skip the water!
For the full recipe, check out the details above.
Step-by-Step Instructions
Preparing the Ingredients
– Rinse chickpeas and drain sun-dried tomatoes.
– Mince the garlic finely.
Start by rinsing your chickpeas. This step helps remove any canning liquid. Drain your sun-dried tomatoes too. If they’re packed in oil, make sure to drain them well. Next, mince the garlic. A fine mince ensures the garlic blends smoothly into the hummus.
Blending Process
– Combine all ingredients in a food processor.
– Process until smooth.
In your food processor, add the drained chickpeas, sun-dried tomatoes, tahini, olive oil, lemon juice, minced garlic, and ground cumin. Pulse everything together. You want it to turn smooth and creamy. Stop every so often to scrape the sides of the bowl. This helps blend evenly and avoids chunks.
Adjusting Consistency and Flavor
– Adding water for creaminess.
– Seasoning to taste with salt and pepper.
If your hummus is too thick, slowly add water. Use one tablespoon at a time while blending. This helps you control the texture. Aim for a smooth, spreadable consistency. Once you like the texture, taste your hummus. Add salt and pepper to your liking. Blend again briefly to mix in seasoning.
For the complete Sun Dried Tomato Hummus delight, check the full recipe.
Tips & Tricks
Achieving the Perfect Texture
To get the best texture for your sun-dried tomato hummus, start with the right water amount. After blending, if the hummus feels too thick, add water slowly. Use one tablespoon at a time. This helps you control the creaminess. Always aim for a silky, spreadable texture that is just right.
Scraping the sides of the bowl is very important. During blending, ingredients can stick to the sides. Stopping to scrape ensures everything mixes well. This gives a smooth and even hummus without lumps.
Enhancing Flavor
For the best flavor, let your hummus chill. Refrigerate it for at least 30 minutes before serving. This waiting time helps the flavors mix together. The sun-dried tomatoes and garlic will shine through more after resting.
When serving, drizzle a little extra virgin olive oil on top. This adds a rich taste. You can also sprinkle some fresh herbs or chopped sun-dried tomatoes as a final touch.
Presentation Suggestions
Serve your hummus with colorful veggie sticks, pita chips, or warm flatbread. This makes for a fun and inviting spread. You want people to enjoy dipping into your hummus.
For garnish, consider adding a sprinkle of smoked paprika or a few whole chickpeas on top. This not only adds flavor but also makes your dish look great. A beautiful presentation makes the hummus even more appealing.
Variations
Flavor Modifications
You can easily change the taste of your sun-dried tomato hummus. Adding spices makes a big difference. For example, paprika adds a mild kick, while chili powder gives it heat. You can also mix in herbs like basil or oregano for a fresh touch. Each spice or herb you add creates a unique flavor profile.
Dietary Adaptations
This hummus fits many diets. It is vegan and gluten-free, making it great for everyone. If you want a low-fat option, you can cut back on olive oil. You can also swap tahini for a lighter spread. These adaptations keep the dish yummy while meeting your needs.
Serving Suggestions
You can serve this hummus in many ways. Pair it with crunchy veggie sticks like carrots, cucumbers, or bell peppers. Pita chips or warm flatbread also work well. If you’re feeling creative, turn the hummus into a meal. Spread it on a sandwich or use it as a dip for grilled meats. The possibilities are endless! For the full recipe, check out the section above.
Storage Info
Storing Leftovers
To keep your sun-dried tomato hummus fresh, store it in an airtight container. Make sure the lid fits tightly. This helps keep out air and moisture. The hummus can last in the fridge for about 5 to 7 days. The flavors may deepen as it sits, making it even tastier.
Freezing Instructions
You can freeze hummus if you have extra. Place it in a freezer-safe container and leave some space at the top. The hummus can be frozen for up to 3 months. When you’re ready to eat it, move the container to the fridge for a slow thaw overnight.
Using Leftover Hummus
Do not let leftover hummus go to waste! You can spread it on sandwiches or wraps for a tasty lunch. Mix it into pasta for a creamy sauce or use it as a dip for veggies. You can even add it to salads for extra flavor and protein. There are many ways to enjoy your extra hummus!
FAQs
How long does homemade hummus last in the fridge?
Homemade hummus lasts about five days in the fridge. Store it in an airtight container. Always check for any changes in smell or color before eating. If you see or smell anything off, toss it out. To keep it fresh longer, avoid dipping directly into the container. Use a clean spoon each time. This way, you prevent bacteria from getting in.
Can I make hummus without tahini?
Yes, you can make hummus without tahini. Some good alternatives are sunflower seed butter or Greek yogurt. Both options change the taste and texture, but they work well. If you skip tahini, your hummus may be less creamy. You could also add more olive oil to get a smoother feel. Just remember to adjust your other ingredients so the taste stays balanced.
What are the health benefits of sun-dried tomatoes?
Sun-dried tomatoes offer many health perks. They are rich in vitamins C and K. They also provide antioxidants that help fight free radicals. This can support heart health and boost your immune system. They contain fiber, which aids digestion and keeps you feeling full. Plus, they are low in calories, making them a great addition to many dishes. Using sun-dried tomatoes in your hummus not only adds flavor but also extra nutrients, making this recipe a smart choice.
This blog post covered everything you need to make great hummus. We explored the main ingredients, like chickpeas and tahini, and learned the steps to blend them perfectly. I shared tips for adjusting texture and flavor, plus fun serving ideas. You can even customize your hummus to fit different diets.
Remember, making hummus at home is easy and rewarding. Enjoy experimenting with flavors and serving it in new ways!
![- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil - 1 tablespoon honey (or maple syrup for a vegan option) - 3 cloves garlic, finely minced - 1/4 cup crushed walnuts (for added texture) - 1/4 cup grated Parmesan cheese (for a savory finish) - Fresh parsley for garnish - Salt and freshly cracked black pepper, to taste I love using fresh Brussels sprouts for this dish. They become sweet and crispy when roasted. For the main ingredients, you need Brussels sprouts, balsamic vinegar, olive oil, and honey. This mix gives depth and sweetness to the sprouts. If you want to enhance the flavor, consider adding garlic. It brings a nice kick. Crushed walnuts add crunch, while Parmesan provides a cheesy layer. Fresh parsley brightens the dish and makes it pretty on the plate. For seasoning, keep it simple. Salt and cracked black pepper bring out the natural taste. This recipe is flexible, so feel free to skip the optional ingredients if you prefer. For the full recipe, check out the detailed instructions. Start by trimming the Brussels sprouts. Cut off the tough ends and remove any yellow leaves. Then, cut each sprout in half. This helps them cook evenly and become crispy. Next, mix the marinade ingredients. In a large bowl, add the halved Brussels sprouts. Pour in 3 tablespoons of balsamic vinegar and 2 tablespoons of extra virgin olive oil. Add 1 tablespoon of honey or maple syrup for sweetness. Finely mince 3 cloves of garlic and add them to the bowl. Season with salt and freshly cracked black pepper. Toss everything together until the sprouts are well-coated. Preheat your oven to 400°F (200°C). This high heat will give your Brussels sprouts a nice caramelization. Prepare a baking sheet by lining it with parchment paper. This makes cleanup easy and helps prevent sticking. Spread the Brussels sprouts on the baking sheet in a single layer. Make sure they are spaced out; this allows hot air to circulate around each sprout for even roasting. Bake the sprouts in the oven for 20-25 minutes. Halfway through, stir the sprouts to ensure they roast evenly. This step is key for achieving that perfect crispy texture. If using crushed walnuts, sprinkle them over the Brussels sprouts during the last 5 minutes of roasting. This adds a delightful crunch. Once the sprouts are golden-brown and crispy, take them out of the oven. Transfer them to a serving dish while warm. If desired, sprinkle 1/4 cup of grated Parmesan cheese over the sprouts for a savory finish. Finally, garnish with finely chopped fresh parsley. This adds a pop of color and freshness. Serve your balsamic roasted Brussels sprouts warm and enjoy! For the full recipe, check out the details above. To get the best texture, spacing is key. Place Brussels sprouts in a single layer on the baking sheet. This allows hot air to flow around each piece, giving you that nice, crispy finish. If they are too close, they will steam instead of roast. Roasting times can vary based on your oven type. Most home ovens work well at 400°F for 20-25 minutes. If your oven runs hot or cold, check your sprouts at the 15-minute mark. Remember, you want a golden-brown color on the outside. Spices and herbs can elevate your dish. Try adding a pinch of red pepper flakes for heat or thyme for a fresh taste. These small additions make a big difference. For balsamic glaze variations, consider mixing in maple syrup or a splash of orange juice. These tweaks add new layers of flavor and keep the dish exciting. To serve beautifully, use a decorative platter. Arrange the Brussels sprouts in a circle, and drizzle with extra balsamic glaze. This will catch the eye and make the dish pop. Garnishes help too. Sprinkle fresh parsley on top for a splash of color. You can also add lemon zest for a bright finish. These little touches make your dish look and taste gourmet. For a full recipe, check out the instructions above. Enjoy your cooking! {{image_4}} For a vegan twist on Balsamic Roasted Brussels Sprouts, swap honey for maple syrup. This keeps the dish sweet without using animal products. You can also use plant-based cheese instead of Parmesan. Look for brands that melt well and add a cheesy flavor. Want to jazz up your Brussels sprouts? Add crispy bacon or dried cranberries for a fun mix of flavors. You can also try using different vinegars, like apple cider or red wine vinegar, for a unique taste. Changing the oil can also make a difference. Try using avocado oil for a rich, buttery flavor. You can cook Brussels sprouts in various ways. Air frying gives them a nice crunch and saves time. Just set the air fryer to 375°F and cook for about 15 minutes. For stovetop sautéing, heat olive oil in a pan. Add the Brussels sprouts and cook for 10-15 minutes until they are tender and golden. Don't forget to check the [Full Recipe] for more details! To keep your Balsamic Roasted Brussel Sprouts fresh, store them in an airtight container. Place them in the fridge right after they cool down. They will stay fresh for about 3 to 5 days. Make sure to check for any signs of spoilage before eating. When you want to enjoy your leftovers, the best method is to use the oven. Preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet and bake for about 10 to 15 minutes. This helps them regain their crispiness. You can also use a skillet over medium heat, stirring often until hot. Yes, you can freeze Balsamic Roasted Brussel Sprouts! To freeze, let them cool completely. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat them in the oven to keep them crispy. Enjoy the delicious flavors even after freezing! To make Balsamic Roasted Brussel Sprouts, you first gather your ingredients. You need Brussels sprouts, balsamic vinegar, olive oil, honey, garlic, salt, and pepper. You can also add walnuts and Parmesan if you like. Start by preheating your oven to 400°F (200°C). Next, trim and halve the Brussels sprouts. In a bowl, mix them with olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper. Make sure each sprout gets coated well. Then, spread them on a baking sheet. Roast for 20-25 minutes, stirring halfway. This helps them cook evenly. If using walnuts, add them five minutes before the end. Once roasted, garnish with Parmesan and parsley. For the full recipe, check the section above. Yes, you can use frozen Brussels sprouts. They save time and are easy to find. However, there are pros and cons. Pros: - Convenient and quick to prepare. - Have a long shelf life. Cons: - May not get as crispy as fresh ones. - Can have a more watery texture after cooking. If using frozen sprouts, make sure to thaw and drain them first. This helps reduce excess moisture. Balsamic Roasted Brussel Sprouts pair well with many dishes. Here are some great options: - Grilled chicken or fish for a healthy meal. - Quinoa or rice for a filling side. - A fresh salad for a light touch. - Pasta dishes for a comforting combo. You can also serve them with roasted meats or as part of a vegetable platter. If you want to make more Balsamic Roasted Brussel Sprouts, it's easy to adjust. Here are some tips: - Simply double or triple the ingredients. - Use multiple baking sheets if needed. - Space the sprouts out well to ensure even roasting. Keep the cooking time the same, but check for doneness. You want them crispy and caramelized. Balsamic roasted Brussels sprouts combine simple ingredients for a tasty dish. We discussed key ingredients and helpful tips for perfect roasting. Remember, spacing and timing matter for crispy results. You can also change flavors or cooking methods for variety. Don't forget to store leftovers properly for later enjoyment. Now it's time to get cooking and enjoy this dish that fits any table! A little effort brings great taste.](https://tastyrecipes.blog/wp-content/uploads/2025/06/c517bbea-4856-4258-a4a1-bd02b0855d9d-768x768.webp)
![- 4 medium sweet potatoes, peeled and diced into 1-inch cubes - 3 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (optional) - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - Salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped, for garnish - Additional spices or herbs - Toppings such as feta cheese or spicy aioli When I make oven-roasted sweet potatoes, I always start with fresh, vibrant ingredients. The sweet potatoes should feel firm and smooth. Peeling them makes the skin soft and easy to eat. I like to cut them into 1-inch cubes. This size cooks evenly and gives a nice texture. I use extra virgin olive oil for its rich flavor. It helps the spices stick and adds a bit of healthy fat. The spices are where the fun begins. Garlic powder and onion powder give depth to the taste. Smoked paprika adds warmth and a hint of smokiness. If you like heat, cayenne pepper is great. Just adjust how much you use based on how spicy you want it. Rosemary and thyme add a wonderful herbal note. Finally, salt and black pepper bring all the flavors together. For a twist, you can add extra spices or herbs. Try some cumin for an earthy note or chili powder for more heat. Toppings can also change the dish. Crumbled feta cheese adds creaminess. Spicy aioli gives a zesty kick. This recipe is all about personal taste. Feel free to mix and match to find your favorite blend. Check out the full recipe for a detailed guide on making these delightful sweet potatoes! To start, gather your sweet potatoes. You need four medium ones. First, wash them under cold water to remove any dirt. Next, peel off the skin using a vegetable peeler. Be sure to remove all the skin for the best taste. After peeling, cut each sweet potato into 1-inch cubes. Aim for even sizes. This helps them cook evenly. Now it’s time to mix! In a bowl, add the sweet potato cubes. Then, pour in three tablespoons of extra virgin olive oil. This oil adds great flavor and helps them crisp up. Next, add your spices. Sprinkle one teaspoon each of garlic powder and onion powder. Add one teaspoon of smoked paprika and optional cayenne pepper for heat. Finish with two teaspoons each of dried rosemary and dried thyme. Don’t forget to add salt and black pepper to taste. Using a large spoon or spatula, mix it all together. Make sure every cube is covered in oil and spices. This will make each bite tasty! Preheat your oven to 425°F (220°C). While the oven heats, line a large baking sheet with parchment paper. This helps with cleanup later. Spread the seasoned sweet potatoes in a single layer on the baking sheet. Avoid overlapping to ensure they roast correctly. Put the baking sheet in the oven for 25 to 30 minutes. Halfway through, flip the sweet potatoes using a spatula. This step ensures they cook evenly and get that nice golden-brown color. Once they are done roasting, take them out and let them cool for a few minutes. This cooling time allows the flavors to settle. Before you serve, sprinkle chopped parsley on top for a fresh touch. For the complete recipe, check the [Full Recipe]. Choose sweet potatoes that feel firm and heavy. Look for skin that is smooth and free of blemishes. Fresh sweet potatoes should have a vibrant color, whether orange or purple. If you can, buy organic sweet potatoes. Organic options often have better flavor and fewer chemicals. Conventional sweet potatoes can be just as tasty if you wash them well before cooking. To get crispy sweet potatoes, space them out on the baking sheet. If they are too close, they will steam instead of roast. Keep them in a single layer. This allows heat to circulate, giving them that nice crunch. If you want extra crispiness, try broiling them for the last few minutes. Just watch them closely to avoid burning. You can play with flavors by adding different herbs and spices. Try adding cumin for a warm taste or chili powder for a kick. For a fresh twist, mix in some lemon zest or lime juice. Adjust the spices to fit your taste. If you like it spicy, add more cayenne pepper. If you prefer milder flavors, skip it altogether. Remember, cooking should be fun and reflect your taste! For the full recipe, check the link. {{image_4}} You can mix sweet potatoes with other root veggies. Try carrots, parsnips, or beets. This mix adds various colors and flavors. Each root vegetable has its own taste and texture. Roasting them together creates a lovely medley. Just cut them into the same size. This way, they cook evenly. You can spice up your sweet potatoes with different flavors. For an Asian twist, try soy sauce, ginger, and sesame oil. These flavors give a fresh taste. For a southwestern kick, use cumin, chili powder, or lime juice. Each blend brings a new vibe to your dish. Feel free to experiment and find your favorite combo. Sweet toppings can make your sweet potatoes even better. Drizzle maple syrup or honey over them after roasting. This adds a lovely sweetness that contrasts with the savory spices. You can also top them with yogurt or nuts for crunch. This balance of sweet and savory makes each bite a delight. For the full recipe, visit the [Full Recipe]. To keep your oven-roasted sweet potatoes fresh, use airtight containers. Glass or plastic containers work well. Make sure they are completely cool before sealing. This step prevents moisture buildup, which can lead to sogginess. Store them in the fridge for up to four days. To enjoy crispy sweet potatoes again, use an oven or an air fryer. Preheat your oven to 375°F (190°C). Spread sweet potatoes on a baking sheet. Heat for about 10-15 minutes. Flip them halfway to maintain that crunch. If using an air fryer, set it to 350°F (175°C) for about 5-7 minutes. This method keeps them tasty and crispy. To freeze roasted sweet potatoes, let them cool completely first. Spread them in a single layer on a baking sheet. Freeze for a few hours until firm, then transfer them to freezer bags. Remove as much air as possible to prevent freezer burn. When ready to enjoy, thaw them in the fridge overnight. Reheat as mentioned above for the best taste. Oven-roasted sweet potatoes last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. If you want to enjoy them longer, consider freezing them. Make sure they cool down before you pack them. This keeps moisture from making them soggy. Yes, you can make this recipe in advance. You can prep the sweet potatoes a day ahead. Peel and cube them, then toss with the oil and spices. Store the mixture in the fridge until you are ready to roast. This way, you save time when you need it most. Oven-roasted sweet potatoes pair well with many dishes. They go great with grilled chicken or fish. You can also serve them with a hearty salad or rice dishes. For a vegan meal, try them with black beans or quinoa. Each option enhances their sweet flavor and adds more nutrition. Oven-roasted sweet potatoes offer a tasty, healthy side dish. We explored ingredients, prepping, and roasting steps. You learned how to customize flavors and achieve crispiness. Don't forget to store leftovers properly and reheat them for the best taste. Whether you enjoy them sweet or savory, sweet potatoes can fit many meals. Try new spices to make this dish your own. Enjoy your cooking journey with these versatile gems!](https://tastyrecipes.blog/wp-content/uploads/2025/06/7fb1c4b9-3d60-47e5-ad0f-e22ad726ecbf-768x768.webp)
