Sun-Dried Tomato Hummus

Name: Sun-Dried Tomato Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cans chickpeas, (drained); 4 garlic cloves; ¼ cup tahini paste; ½ cup olive oil; 3 tablespoons lemon juice; 1 jar sun-dried tomatoes, (with oil)

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A delicious party appetizer or an easy late night snack, this Sun-Dried Tomato Hummus comes together in only a few minutes with minimal clean up.

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This Sun-dried Tomato Hummus will be one of your new favorite snacks.

While Chickpeas are not strictly low-carb – they do have a lot of good aspects that keeps them from being a completely off the list. Therefore, this is a great snack for a special occasion.

Why You’ll Love this Recipe:

Rich and savory flavor: Sun-dried tomatoes add intense umami and a slightly tangy kick that takes hummus to the next level.
Ultra creamy texture: Olive oil and tahini blend beautifully with the chickpeas for a smooth, luxurious dip.
Mediterranean-inspired: Bold, bright flavors that pair well with veggies, crackers, pita, or even as a sandwich spread.
Quick and easy: Just a handful of ingredients and a food processor are all you need—ready in under 10 minutes.
Vegan and gluten-free: Naturally plant-based and made without any dairy or gluten-containing ingredients.

Ingredients to Make Sun-Dried Tomato Hummus:

chickpeas. Canned chickpeas make this recipe quick and easy. For a smoother texture, peel them by gently rubbing in a towel and removing the skins.
garlic cloves. Four cloves give this hummus a bold, garlicky bite. If you prefer a milder flavor, start with two and adjust to taste.
tahini. A key ingredient in traditional hummus, this sesame paste adds richness and depth. Stir well if it has separated in the jar.
olive oil. Used both in the hummus and for drizzling on top. Choose a good-quality extra virgin olive oil for the best flavor.
lemon juice. Freshly squeezed lemon juice adds brightness and balances the richness of the tomatoes and tahini.
sun-dried tomatoes. Use the entire jar, oil included, for maximum flavor and a naturally silky texture. Look for ones packed in olive oil for best results.

How to Make Sun-Dried Tomato Hummus:

Drain and rinse the chickpeas. For a smoother texture, gently rub them in a clean towel to remove the skins.
In a food processor, combine the chickpeas, garlic, tahini, lemon juice, and the entire jar of sun-dried tomatoes with their oil. Blend until mostly smooth.
With the processor running, slowly stream in the olive oil and continue blending until the hummus is creamy and well combined.
Taste and adjust with more lemon juice, garlic, or salt if desired.
Spoon into a serving bowl and drizzle with extra olive oil. Garnish with chopped sun-dried tomatoes or fresh herbs if desired.

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Recipe Notes & Tips:

Peel chickpeas for creaminess: If you have a few extra minutes, removing the skins from the chickpeas will make the hummus extra smooth.
Start with less garlic if unsure: Raw garlic is strong, start with two cloves and adjust to your preference after blending.
Balance the acidity: If your sun-dried tomatoes are especially tangy, a bit of extra olive oil or a spoonful of tahini can mellow the flavor.
Add a splash of cold water: If the hummus is too thick or pasty, blend in a tablespoon or two of cold water for a lighter, airier texture.
Double it for a crowd: This hummus keeps well and is always a hit, perfect for making ahead for parties or weekly meal prep.
Use as a spread or sauce: Beyond dipping, it’s great in wraps, sandwiches, grain bowls, or thinned with a bit of lemon juice and olive oil as a pasta sauce.
Optional flavor boost: Add a pinch of smoked paprika or red pepper flakes for extra depth and mild heat.

Serving Suggestions:

How to Store:

Refrigerator: Transfer the hummus to an airtight container and store in the fridge for up to 5 days. Give it a stir before serving and drizzle with a bit of olive oil if it thickens.
Freezer: Hummus can be frozen, though the texture may be slightly affected. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Make-ahead tip: You can make this hummus 1–2 days in advance for gatherings or meal prep. Add garnishes like chopped sun-dried tomatoes or herbs just before serving for the freshest presentation.

FAQs:

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

Yes, but you’ll need to rehydrate them in hot water for about 20 minutes, then drain. Add extra olive oil to the hummus since you won’t have the flavored oil from the jar.

Can I use a blender instead of a food processor?

A high-speed blender can work, but you may need to stop and scrape down the sides more often. Add water or olive oil gradually to help it blend smoothly.

What can I serve it with?

Pita chips, crackers, fresh veggies, grain bowls, wraps, sandwiches, or even as a pasta sauce base, it’s super versatile.

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