This Sun-Dried Tomato Hummus is a creamy, flavorful dip made with chickpeas, tahini, olive oil, and oil-packed sun-dried tomatoes. Rich and slightly tangy, it delivers bold Mediterranean flavor while keeping the smooth, classic hummus texture people love.
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A Quick Look at the Recipe
✅ Recipe Name: Sun-Dried Tomato Hummus
🕒 Ready In: ~10 minutes
👪 Serves: 4 servings
🍽 Calories: ~160 per serving (estimated)
🥣 Main Ingredients: Chickpeas, sun-dried tomatoes, tahini, olive oil, garlic
📖 Dietary Info: Vegan; gluten-free
👌 Difficulty: Very easy - blend and serve
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Blending the sun-dried tomatoes with their oil adds depth and richness without overpowering the chickpeas. Garlic and lemon juice balance the flavor, creating a hummus that works equally well as a dip, spread, or snack-board staple.
If you enjoy flavorful dips like this, you might also like our Crockpot Buffalo Chicken Dip, Spinach Artichoke Dip, Taco Dip, or Roasted Red Pepper Hummus. These easy recipes are perfect for snack boards, parties, or adding extra flavor to everyday meals.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Sun-Dried Tomato Hummus:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sun-Dried Tomato Hummus:
- Recipe Notes & Tips:
- How to Store:
- Sun-Dried Tomato Hummus FAQs:
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- Sun-Dried Tomato Hummus
Why You'll Love this Sun-Dried Tomato Hummus:
Bold Mediterranean Flavor: Oil-packed sun-dried tomatoes add rich, savory depth without overpowering the chickpeas.
Ultra Creamy Texture: Blending with tahini and olive oil creates a smooth, scoopable hummus that's perfect for dipping or spreading.
Quick to Make: Comes together in about 10 minutes using a food processor and simple ingredients.
Versatile: Works as a dip for veggies and pita, a spread for sandwiches and wraps, or part of a snack board.
Naturally Plant-Based: Vegan and gluten free, making it easy to serve to a variety of dietary needs.
Key Ingredients:
- 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.
- 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.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Lower oil option: Use half the olive oil and add a few tablespoons of cold water or aquafaba to reach your desired consistency.
- Roasted garlic: Swap raw garlic for roasted garlic to create a milder, slightly sweet flavor.
- Extra lemon: Add an additional tablespoon of lemon juice for a brighter, more tangy hummus.
- Herb addition: Blend in fresh basil or parsley for a fresh, herby twist that pairs well with sun-dried tomatoes.
- Spicy hummus: Add a pinch of red pepper flakes or a small amount of chili paste for gentle heat.
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.
Recipe Notes & Tips:
- Remove chickpea skins for extra smoothness: Taking a few minutes to rub off the chickpea skins helps create a noticeably creamier hummus.
- Use oil-packed sun-dried tomatoes: The oil adds richness and depth, which is key to the flavor of this hummus.
- Blend long enough: Let the food processor run for a full minute or two to fully smooth out the hummus.
- Adjust consistency as needed: If the hummus is too thick, add a tablespoon of cold water or lemon juice at a time until smooth.
- Serving Suggestions: Serve this sun-dried tomato hummus with fresh veggies, pita chips, crackers, or alongside recipes like Veggie Spring Rolls, Loaded Sweet Potato Fries, or BBQ Mushrooms for an easy snack or appetizer spread.
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.
Sun-Dried Tomato Hummus FAQs:
Oil-packed sun-dried tomatoes add deeper flavor and richness to sun-dried tomato hummus compared to dry-packed tomatoes, which can make the hummus taste flat or overly chewy.
Sun-dried tomato hummus becomes extra creamy by removing chickpea skins, blending thoroughly, and using enough olive oil or a small amount of cold water to smooth the texture.
Sun-dried tomato hummus is naturally vegan and gluten free when made with chickpeas, tahini, olive oil, and sun-dried tomatoes without added fillers.
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Sun-Dried Tomato Hummus
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
Instructions
- 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.
Nutrition
Notes
- Remove chickpea skins for extra smoothness: Taking a few minutes to rub off the chickpea skins helps create a noticeably creamier hummus.
- Use oil-packed sun-dried tomatoes: The oil adds richness and depth, which is key to the flavor of this hummus.
- Blend long enough: Let the food processor run for a full minute or two to fully smooth out the hummus.
- Adjust consistency as needed: If the hummus is too thick, add a tablespoon of cold water or lemon juice at a time until smooth.
- Serving Suggestions: Serve this sun-dried tomato hummus with fresh veggies, pita chips, crackers, or alongside recipes like Veggie Spring Rolls, Loaded Sweet Potato Fries, or BBQ Mushrooms for an easy snack or appetizer spread.
Yvonne says
Yummy!! Next time I will do only butternut chips - they were super delicious!
Sarah | Well and Full says
I love sundried tomatoes!! And I love that you incorporated them into this hummus 😀