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Sun-Dried Tomato Hummus

The intense and umami flavor of sun dried tomatoes is a great addition to the creamy hummus.
Course Appetizer
Cuisine Mediterranean
Keyword chickpeas, hummus, sun dried tomato, tomato
Prep Time 15 minutes
Cook Time 0 minutes
Servings 8
Calories 84kcal


  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 tablespoons tahini
  • 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


  • 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.


Calories: 84kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 171mg | Potassium: 168mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 119IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg