Sun Dried Tomato and Roasted Garlic Hummus
This vegan Sun Dried Tomato and Roasted Garlic flavor is vibrant in color and flavor. Using a traditional hummus recipe with sweet sun-dried tomatoes, roasted garlic and a little basil.
You can’t help but love the vibrant orange of this hummus. It’s still summer and there is still cookouts and pool days to be had. Since spring is here and summer is around the corner, this hummus travels well for beach days, picnics and road trips. It comes with toasted pita chips too.
I rarely make plain hummus, because I can’t leave well enough alone as I always like to add other ingredients. This particular version is my favorite recipe for hummus because the sun dried tomatoes add a rich, tomato sweetness. I also add a roasted garlic clove that adds extra sweet garlic flavor, which is a departure from the sometimes overpowering flavor of raw garlic.
Sun-dried tomatoes are my secret ingredient to add a pop of flavor to dishes. I use them in Rosemary Sun-Dried Tomato Olives, Grilled Vegetable Sun-Dried Tomato Pesto Pasta and even make a Sun-Dried Tomato and Basil Pesto from them.
Homemade pita chips are so good and they are the best when fresh out of the oven. They really could not be simpler. Just cut up a whole wheat pita into triangles, spread them on a baking sheet, brush with olive oil and sprinkle with sesame seeds for added nutty bite. Bake at 350°F/175°C for 25-30 minutes until golden and crispy.
How to make toasted pita chips
Cut pitas into triangles, spread evenly onto a baking sheet and brush the tops with oil. Sprinkle with sesame seeds and Bake at 350°F/175°C for 25-30 minutes until golden and crispy.
Take a few minutes out of your day to make this flavor-packed snack, you can enjoy it all week long. It keeps well in a sealed container, refrigerated for up to 7 days.
Sun Dried Tomato & Roasted Garlic Hummus – Step by Step
Cut 1/4 inch off the top of a head of garlic. Wrap in foil drizzled with vegetable oil and salt. Roast for 30 minutes.
To a food processor add garbanzo beans/chickpeas, 3 roasted garlic cloves, sun-dried tomatoes and their oil, tahini, salt, pepper and fresh basil leaves. Turn on the processor and drizzle in the olive oil until smooth.