Sundried Tomato Hummus Topping

Recipe by
Guest Author

Sundried Tomato Hummus Topping

Prep time
15 minutes
Cooking time
5 minutes

A delicious home-made sundried tomato hummus that is quick and easy to make. Moreish, full of flavour and perfect when spread on Nairn’s Rough oatcakes with a few toasted pine nuts, a sundried tomato and a fresh basil leaf.


Recipe by Healthy Twist:

  • Sundried tomato hummus spread
  • 140g sundried tomatoes
  • 1x 400g tin chickpeas, drained
  • 3 tbsps. light tahini
  • Juice of ½ lemon
  • 4 tbsp. extra virgin olive oil
  • 4 tbsp. water
  • Pinch of salt
  • Few twists of black pepper
  • To serve
  • 30g pine nuts, toasted
  • 40g sundried tomatoes
  • Fresh basil leaves
  1. Drain and rinse the chickpeas. Add all the hummus ingredients to a food processor and blend until combined and to a smooth consistency. Season to taste. Transfer to a bowl to serve.
  2. Toast the pine nuts in a small dry frying pan over a medium heat for 5 minutes until they just start to turn golden. Stir regularly to prevent them from burning. Remove frGuom the heat and set to one side.
  3. Serve your Nairn’s Rough Oatcakes with sundried tomato hummus, a sundried tomato, toasted pine nuts sprinkled on top and a basil leaf.
  4. Store any left-over sundried tomato hummus in an airtight container in the fridge and eat within 4 days.

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