Easy Sun-Dried Tomato Hummus
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This three-step sun-dried tomato hummus is a creamy, flavor-packed dip made with chickpeas, tahini, garlic, lemon juice, and oil-packed sun-dried tomatoes blended until smooth. The sun-dried tomatoes add a rich, slightly tangy, umami depth that elevates classic hummus into a bold, versatile spread perfect for snacking or entertaining. It comes together in minutes with a food processor and keeps well for meal prep. If you love easy dips and spreads, try my four-step classic guacamole or this vegetarian whipped feta dip.
Why You’ll Love This Recipe
- Quick and easy – Comes together in about 15 minutes with no cooking required.
- Bold flavor – Sun-dried tomatoes add a rich, tangy depth to classic hummus.
- Versatile – Perfect as a dip, spread, or addition to bowls and sandwiches.
Key Ingredients in This Recipe
- Chickpeas – Chickpeas, also called garbanzo beans add texture and protein to this recipe while keeping it vegetarian. Using canned chickpeas in this recipe cuts down on the prep time in this recipe. Swapping with dried chickpeas requires a bit more foresight since they need to be soaked for a long period of time then boiled.
- Tahini – Tahini is a sesame seed paste made from pureed sesame seeds. It’s frequently used in Mediterranean and Middle Eastern cooking.
- Sun-dried Tomatoes – I like to use oil-packed tomatoes rather than completely dried ones because they have more moisture and blend with the hummus more easily. The additional flavored oil from the packed tomatoes intensifies the sun-dried tomato flavor of the hummus.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Blend the tahini and lemon juice first for 30–60 seconds before adding the remaining ingredients. This aerates the mixture and results in an extra smooth, whipped hummus texture.
Swaps and Substitutions
- Chickpeas: Substitute with white beans for a slightly lighter, smoother hummus.
- Tahini: Use sunflower seed butter if avoiding sesame.
- Sun-dried tomatoes: Use dry-packed tomatoes rehydrated in warm water if oil-packed aren’t available.
- Lemon juice: Substitute with red wine vinegar for a slightly different acidity.
- Garlic: Use roasted garlic for a milder, sweeter flavor.
How to Make This Sun-Dried Tomato Hummus (Step-by-Step)
- Blend ingredients. Add the chickpeas, tahini, sun-dried tomatoes, lemon, olive oil, garlic, and to the bowl of a food processor and blend until pureed.
- Add water. Slowly add water until the mixture becomes creamy.
- Serve or store. Season with salt then transfer to a small bowl. Garnish with parsley and additional tomatoes. The hummus can be made up to a week ahead of time and refrigerated in an airtight container.
How to Serve This Sun-Dried Tomato Hummus
- As a dip: Serve sun-dried tomato hummus with pita chips or fresh vegetables.
- As a spread: Use on sandwiches, wraps, or toast for added flavor.
- On boards: Add to a mezze platter with olives, cheeses, and crackers.
- With bowls: Spoon over grain bowls or roasted vegetables for extra richness.
How to Store This Sun-Dried Tomato Hummus
- Refrigerator: Store sun-dried tomato hummus in an airtight container for up to 5–7 days.
- Prevent drying: Drizzle a thin layer of olive oil on top before storing.
- Freezing: Freeze for up to 1 month, though texture may change slightly.
- Stir before serving: Mix well after storing to restore creamy consistency.
FAQ – Frequently Asked Questions
Yes. Sun-dried tomato hummus can be made without tahini by substituting with olive oil, yogurt, or seed-based alternatives.
Yes. Sun-dried tomato hummus is naturally vegan since it is made with chickpeas, tahini, and vegetables with no animal products.
To make sun-dried tomato hummus creamy, blend thoroughly and add cold water or olive oil gradually until smooth.
Yes. Sun-dried tomato hummus can be made several days in advance and stored in the refrigerator, making it great for meal prep.
Other Recipes to Try
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Sun-Dried Tomato Hummus
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Ingredients:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 2½ ounces oil-packed sun-dried tomatoes, plus additional for garnish
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 1/3 cup ice cold water
- ½ teaspoon kosher salt
- 1 teaspoon chopped flat-leaf parsley
Instructions:
- Add the chickpeas, tahini, sun-dried tomatoes, lemon, olive oil, garlic, and to the bowl of a food processor and blend until pureed.
- Slowly add water until the mixture becomes creamy. Season with salt then transfer to a small bowl. Garnish with parsley and additional sun dried tomatoes.
- The hummus can be made up to a week ahead of time and refrigerated in an airtight container.
Notes:
Nutrition:
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