Sun-Dried Tomato Hummus



¼ cup tahini
¼ cup fresh lemon juice (about 1 large lemon, juiced)
2 tablespoons olive oil, plus more for serving
¾ cup drained oil-packed sun-dried tomatoes
1 large garlic clove, roughly chopped
½ teaspoon salt, more to taste
⅛ teaspoon red pepper flakes
1 (15-ounce) can of chickpeas, drained and rinsed
2 to 3 tablespoons water, optional


Combine the tahini and lemon juice in the bowl of your food processor or blender. Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary. You want them to be smooth and creamy.

Add the olive oil, sun-dried tomatoes, chopped garlic, salt and red pepper flakes to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.

Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and smooth, about 1 to 2 minutes more. If your hummus is too thick, run the food processor while drizzling in 2 to 3 tablespoons water, until it reaches your desired consistency.