Creamy Sun-dried Tomato Hummus

Sun-dried tomato hummus4

Creamy Sun-dried Tomato Hummus

I heard from a friend that if you roll chickpeas in a towel after you cook them, removing the skins will make the resulting hummus creamier. I put that theory to the test, and I think it worked!


  • 3 cups cooked chickpeas (cooked from dried beans, not from a can*)
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • juice of 1/2 a lemon
  • 1 and 1/2 teaspoons smoked paprika
  • 1/3 cup sun-dried tomatoes (if not packed in oil, rehydrate them in water for about 30 minutes)
  • Salt and pepper to taste

What to do: 

  • Spread the cooked chickpeas out on a towel, and roll the towel over the chickpeas causing the skins to come loose. Remove the skins and discard.
  • Add all ingredients (except the tomatoes) to a food processor and blend until smooth. Salt and pepper to taste.
  • Once you’ve got a nice creamy consistency, add the tomatoes and blend until the tomatoes are only in small bits.

*I haven’t tried the rolling method with canned chickpeas, so am not sure how it would work.

Sun-dried tomato hummus3

Sun-dried tomato hummus5

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