Low Sodium Tomato Hummus
Discover a deliciously wholesome twist on a classic dip with this Low Sodium Tomato Hummus recipe! Perfectly balancing creamy tahini, freshly roasted tomatoes, and aromatic cumin, this heart-healthy hummus puts flavor front and center without the extra salt. Chickpeas provide a protein-packed base, while lemon juice and garlic add a bright, zesty kick. Ready in just 10 minutes of prep and featuring a smooth, velvety texture, it’s an irresistible choice for dipping fresh vegetables, spreading on sandwiches, or serving alongside whole-grain crackers. Garnish with a drizzle of extra virgin olive oil and a sprinkle of paprika for an added touch of color and flavor! Ideal for meal prep or snacking, this low-sodium recipe is a game-changer for those seeking nutritious, delicious snacking options.
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Recipe Information
Ingredients
- 1.5 cups chickpeas (cooked, no added salt)
- 1 cup roasted tomatoes
- 3 tablespoons tahini
- 2 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 0.5 teaspoons ground cumin
- 0.25 teaspoons paprika (for garnish, optional)
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 2 tablespoons water
- 0.25 teaspoons black pepper (freshly ground, optional)
Instructions
Preheat the oven to 400°F (200°C). Halve and deseed 2 medium tomatoes, then place them on a baking sheet lined with parchment paper. Lightly brush with 1 teaspoon of olive oil (optional) and roast for 25-30 minutes, or until soft and slightly caramelized. Let cool for 5 minutes.
In a food processor, combine the chickpeas, cooled roasted tomatoes, tahini, lemon juice, minced garlic, ground cumin, black pepper (if using), and olive oil.
Blend the mixture on high until smooth and creamy, pausing to scrape down the sides of the processor as needed.
While blending, add 1-2 tablespoons of water gradually to achieve your desired consistency.
Taste and adjust the seasoning, adding more lemon juice or black pepper if desired.
Transfer the hummus to a serving bowl. Optionally, sprinkle with paprika and drizzle with a small amount of olive oil for garnish.
Serve immediately with fresh veggies, whole-grain crackers, or use as a spread. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 23.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3674 mg | 283% | |
| Iron | 16082.6 mg | 89348% | |
| Potassium | 1741 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
