Eat Real's sun-dried tomato and roasted garlic hummus

As picnic season gets into full swing, level up your dip game with this homemade hummus

Samantha Couzens

Published: Monday 18th July 2022

Serves 6

Preparation time 10

As the temperatures rise, the days get longer and dining moves outdoors, Eat Real Snacks is on-hand to shake up every sharing board, picnic session and on-the-go nibble with its range of satisfyingly crunchy snacks, drenched in unexpected flavour pairings. 

As a nation of foodies that love to explore exciting flavour combinations, Eat Real celebrates big and bold taste combinations inspired by your favourite deli treats. And, with the Hummus and Lentil ranges containing 30% less fat than regular potato chips, you can enjoy snacks that you can’t help but relish, year-round.

Now coming in fresh, bright new packs, you can enjoy satisfyingly crunchy snacks that look just as good as they taste. For flavour lovers looking to bring even more adventure to snack time, why not try this simple, delicious dip recipe? It’s the perfect accompaniment to Eat Real chips.

Ingredients

The hummus

  • 400g drained chickpeas
  • 1 bulb garlic
  • 8 sundried tomatoes
  • Salt and pepper
  • 4 tbsp olive oil
  • 1 tbsp tomato purée
  • 1/2 tsp ground cumin
  • 2 tbsp tahini
  • Juice of 1 lemon
  • Sprinkle of paprika
  • 1 tsp balsamic vinegar

To serve

  • 2 tbsp olive oil
  • 1 clove garlic
  • 2 sun dried tomatoes, finely chopped
  • Pine nuts
  • Herbs - fresh or dried

Method

  1. Preheat the oven to 170°C.
  2. Cut the top off the clove of garlic, drizzle with olive oil and some Maldon salt.
  3. Wrap in foil and roast for 30 minutes.
  4. Add the hummus ingredients to a food processor. Season and blend to desired consistency - if it’s too thick add more water and oil.
  5. Once blended, plate up. Add 2 tbsp oil to a pan on medium-low. Whilst that heats, finely slice a garlic clove, add to the pan and fry until crispy and golden.
  6. Add some sun dried tomatoes, top the hummus with oil, fresh herbs and pine nuts.

Recipe creation by Beck Johnson @beckbitesback

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