Easy Sun-Dried Tomato Hummus
A Rich, Savoury Twist on Classic Hummus
This sun-dried tomato hummus is a rich, savoury variation on classic hummus that you’ll want to keep all to yourself. It works not only as a dip or spread, but also as a protein-rich component in bowls and grazing boards.
Vegan | GF | High-protein | Soy-free | Nut-free | No rice
Tip: New to making hummus from scratch? Start with my basic hummus recipe.
Why You’ll Love This Meditteranean Hummus Recipe
Don’t get me wrong: I love my classic hummus. It’s easy, tasty, versatile… but sometimes I just want something extra. Something with a little more character. This hummus with sundried tomatoes delivers just that.
But best of all, it’s just as easy as my basic hummus recipe, and doesn’t take much longer to make.
- Ready in just 15 minutes (or less if you use one of my Spoonie shortcuts).
- Uses common pantry staples.
- Sun-dried tomatoes add a delicious, savoury note.
- Naturally gluten-free, vegan, and protein-rich.
- No need to cook your own chickpeas: tinned or jarred are fine.
- Works with either dehydrated sun-dried tomatoes or sun-dried tomatoes in oil.
Spoonie Tips for Making This Easy Hummus Variation
For those days when even 15 minutes of light prep is too much, here are my favourite shortcuts. So you can still have your hummus—with just 5 minutes of prep.
- Use store-bought classic hummus as a base.
- Tomato paste instead of sundried tomatoes.
- Garlic paste or powder instead of fresh garlic.
Allergic to sesame? Skip the tahini and use sunflower seed butter or another mild seed- or nut butter instead. (I’ve had great results with cashew butter.)
Sun-Dried Tomato Hummus Ingredients
Sun-dried tomatoes are the hero in this richly flavoured hummus variation. They give this summery chickpea dip a gorgeous, deep orange colour, and its characteristic tangy, savoury taste.
Use dehydrated sun-dried tomatoes, or sun-dried tomatoes in oil; both work equally well, and the difference in taste minimal.
How To Make Hummus With Sundried Tomatoes
Creamy Sun-Dried Tomato Hummus
Equipment
- 1 food processor or stick blender
- measuring cups
- 2 bowls
- 1 very sharp knife
- 1 Chopping board
Ingredients
- ¼ cup sun-dried tomatoes more if preferred
- 1 cup cooked chickpeas
- ⅓ cup tahini
- ¼ cup lemon juice
- 1 tbsp olive oil
- water as needed
- salt and pepper to taste
- fresh garlic to taste
Instructions
- Soak sun-dried tomatoes in a bowl of hot water for 15-30 minutes (skip if using sun-dried tomatoes in oil).
- Chop sundried tomatoes.
- Place 1 cup cooked chickpeas, ⅓ cup tahini, ¼ cup lemon juice, 1 tbsp olive oil, and fresh garlic in a bowl.
- Blend until you get a creamy consistency.
- Add water—just a spoonful at a time—if it’s too thick.
- Add sun-dried tomatoes to you hummus.
- Blend for a little while longer. Stop when you can still see tiny little bits of tomato.
- Taste, and add salt and pepper, and more fresh garlic, or lemon juice if needed.
Easy & Flavourful Hummus Variations
- Add parsley and chives, or basil and oregano
- If using sun-dried tomatoes in oil: use tomato oil instead of olive oil
- Blend in ¼ cup roasted red pepper
- Roast your garlic before adding it to the other ingredients
- Add in a handful of (roasted) pine nuts before blending
- Add a tsp sweet paprika for a deeper flavour, or smoked paprika for a spicier hummus
Looking for another seasonal hummus recipe? Try my butternut squash hummus for autumn and winter.
Serving Suggestions
There are so many way to serve this savoury hummus, I can’t possible share them all. Here are some my favourites.
- Serve as a dip with gluten-free crackers and vegetable sticks
- Place in a bowl on a grazing board
- Spread on GF sandwiches, wraps, toast, or flatbread
- Include in your DIY Lunchables Lunch Box
- Serve as a side with stir-fried vegetables and a grain
- Add to mezze plate, a barbecue table, or picnic board
How To Store Your Sun-Dried Tomato Hummus
This homemade Mediterranean hummus can be kept in the fridge in a sealed container for three to five days.
Always check for possible spoilage.
While it is possible to freeze hummus for up to four months, freezing will change its texture and flavour.
Allergy Information
Contains: Sesame
Free from: Dairy, Gluten, Eggs, Nuts, Soy
Important: Always check labels for allergens and cross-contamination risks
Disclaimer
I’m not a dietitian; this recipe and any nutritional or allergy-related notes are based on personal experience and should not replace professional advice.
If you like this recipe, you might also enjoy my vegan white bean cream cheese, or vegan avocado mayonnaise.
Frequently Asked Questions About Sun-Dried Tomato Hummus
Yes. While it’s best to make hummus with home-cooked chickpeas, canned or jarred chickpeas work just fine.
Absolutely. Cooking your own chickpeas in the instant pot is easy, and gives you more control over the texture of your chickpeas.
If you’re allergic to sesame (or just don’t have tahini) you can use sunflower butter or any other mild seed or nut butter instead. It won’t taste the same, but it will still be good.
This hummus goes well with pretty much anything. Serve it as a dip with crackers or cucumber sticks, as a spread on gluten-free bread, or as a side with a grain and vegetables.
Yes, but this will change the taste and texture of your hummus.
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