Mediterranean Tomato-Olive Hummus with Veggie Dippers
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Learn more →Ingredients
6 servings
For the hummus
- 2 cans (15 oz each) chickpeas, drained, liquid reserved
- ⅓ cup tahini
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ⅓ cup sun-dried tomatoes in olive oil, drained and roughly chopped
- ⅓ cup kalamata olives, pitted and roughly chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- ¼ tsp smoked paprika, for garnish
- 2 medium carrots, peeled and cut into sticks
- 2 medium persian cucumbers, sliced into rounds or spears
- 1 medium red bell pepper, seeded and sliced into strips
- 1 cup broccoli florets
- 1 tbsp extra virgin olive oil, for drizzling
Instructions
- 1
Add the drained chickpeas, tahini, 3 tbsp olive oil, lemon juice, garlic, cumin, turmeric, salt, and black pepper to a food processor. Process for about 1 minute, until the mixture begins to come together.
- 2
With the processor running, add the reserved chickpea liquid 1 tbsp at a time (up to 4–5 tbsp) until the hummus is smooth and creamy, with a consistency that holds a swirl but is not stiff. Scrape down the sides as needed. Taste and adjust salt.
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