Galilee Green Hummus with Sun‑Dried Tomatoes

Judith’s Hummus with Sun‑Dried Tomatoes

A silky, rich hummus inspired by Galilee flavors. This version blends classic chickpeas with sun‑dried tomatoes, turmeric, and plenty of Galilee Green olive oil for a warm, aromatic twist.

This recipe was sent to us by GG Subscriber Judith Damminga of the Netherlands who is a health and movement coach.

Ingredients

Try some of our Olive Oil from Israel!

• 250 g cooked chickpeas (or 1 can, drained and rinsed)
• 1 heaping tablespoon sun‑dried tomatoes
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 garlic clove
• 2 tablespoons tahini
• 2–4 tablespoons cold water (adjust for texture)
• 3–4 tablespoons Galilee Green olive oil
• Salt, to taste
• Fresh coriander, chopped (optional, for garnish)
• Extra Galilee Green olive oil, for drizzling

Instructions

1. Add chickpeas, sun‑dried tomatoes, turmeric, cumin, garlic, tahini, and a pinch of salt to a food processor.
2. Blend while slowly adding cold water until the hummus becomes smooth and creamy.
3. Pour in the olive oil and blend again until fully incorporated.
4. Taste and adjust seasoning — more salt, cumin, or olive oil depending on your preference.
5. Transfer to a bowl, drizzle generously with olive oil, and finish with chopped coriander.

Serving Ideas

Make your own Hummus here

• Spread on warm pita
• Serve with fresh vegetables
• Use as a base for roasted cauliflower or grilled chicken
• Add a spoonful to grain bowls for extra richness

Notes

• For extra smooth hummus, peel the chickpeas before blending.
• If your sun‑dried tomatoes are dry, soak them in warm water for 10 minutes first.
• Cold water helps create a fluffier texture.