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Dips and spreads

Sun-dried Tomato Hummus

Prep time 15 minutes | Cook time 45 minutes
yields 4 cups

Photography by Tracey Creed
Assisted by Amandine Paniagua
Recipe by Amandine Paniagua and Tracey Creed
Words by Tracey Creed

Published January 9 2021


1 cup dried chickpeas
2 tsp bicarbonate of soda, divided
2 garlic cloves
juice of 2 lemons
1 tsp kosher salt
14 cup cup tahini
1 red pepper, roasted
2 tbsp olive oil (use the oil from the sundried tomatoes)
34 cup oil-packed sun-dried tomatoes, drained
14 cup ice-cold filtered water
1 tsp ground cumin
12 tsp paprika
4 ice cubes


To get started, place chickpeas and 1 teaspoon of bicarbonate of soda in jar or bowl, cover with cold filtered water and let sit overnight — 8–12 hours. Drain and rinse.

Combine soaked chickpeas and remaining 1 teaspoon of bicarbonate of soda in a large pot, cover with cold filtered water. Bring to the boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are super tender and the skins remove very easily — 45–60 minutes. Drain.

Preheat oven to grill at 200℃. Slice the red pepper in half and spread out on a lined baking sheet. Grill for 20 or so minutes until charred.

Blend the garlic, lemon juice, and 1 teaspoon of salt in a food processor or blender until foamy. Let sit. The garlic will mellow out—strain, removing as much liquid as possible. You’ll use this. Set aside the remaining solid garlic, you can use this for cooking.

Add the garlic and lemon liquid to your blender with the tahini and pulse to combine. Add the roasted red pepper, oil and sun-dried tomatoes and blend.

With the motor running, add the iced water, processing until mixture is very smooth, pale, and thick. Add the chickpeas and cumin and process, occasionally scraping down sides as required.

To thin, add ice cubes, start with a few and if needed, add the rest — season to taste with salt, more lemon juice, and more cumin as desired.

Store in an airtight container. Your hummus will keep for up to one week in the fridge.

There’s always hummus in my fridge. I add it to everything!

I make hummus every week, mostly this hemp seed one or this hummus without oil, but for the longest time, I had wanted to make another batch of sun-dried tomato hummus. It did not disappoint. There’s always hummus in my fridge. At first the idea was to incorporate more tahini in my life — for the calcium. Now it’s a mainstay, on toast, and makes an appearance at almost all meals. I’ll add it to bowls — also pretty much the same, a high rotation of kale or other cruciferous vegetables for the base, brown rice, baked root vegetables and ferments if I have them, or nuts. And your fancies. But there’s usually hummus on the side.

For the most part, I eat one-ingredient whole foods — keep it simple because for the most part, processed foods cost more, despite all the additives and involved manufacturing. Spend the money on ingredients, the best you can afford. It’s less work in the long run. I think there is a transcendent quality of simple ingredients when prepared with love and care. Let the ingredients speak for themselves.

Your hummus can be transformed by merely cooking the chickpeas from scratch, soaked, activated in advance. In this recipe, you’ll also add bicarbonate of soda to the chickpeas — both the soaking water and the pot, which raises the water’s pH and helps the chickpeas break down which makes for an ultra-smooth hummus. The end result of this hummus is earthy, smoky, shockingly delicious. Eat more hummus, here’s how:

Extra creamy pasta — My boyfriend adds spoonfuls to his weeknight favourite, pasta and pesto. Keep it light, we skip the starchy grain-based pasta, opting for a gluten-free brand that holds its own, add a tonne of greens, replace Parmesan with nutritional yeast — it’s more balanced.

Alongside crispy baked potatoes — The humble potato is transformed with the addition of white vinegar. A bowl of these perfectly crispy salt and vinegar potatoes married with a generous serve of hummus. I’m happy.

Add hummus to all your salads and bowls — Most nights we’re eating some variation on this one. But truly, any macro bowl or plate of steamed vegetables shifts to the realm of comfort food when paired with the perfect hummus.

On toast — Layered with avocado, or for the non-practising cook, make beans on toast a meal with these smoked baked beans. I am a big believer that the secret weapon for throwing together a delicious meal in no time and making it feel like something special is good hummus!

Stuffed in sweet potatoes — lunch for when you’re in a pinch. Add greens, fresh herbs, avocado and nutritional yeast. Food like this is vital for consistently eating clean.

The crudité platter — With the warm weather upon us, I’ve more recently revisited consuming copious amounts of fresh raw vegetables alongside hummus. The crudité platter is a beautiful way to showcase the bounty of summer. Ideal also for wellness entertaining.

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