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Hummus in a bowl topped with chopped sun-dried tomatoes, olive oil, and spices.
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Sun Dried Tomato Hummus Recipe

Creamy sun dried tomato hummus made with chickpeas, tahini, garlic, and oil-packed sun dried tomatoes. Blended until extra smooth with ice cubes for a rich, flavorful homemade hummus that’s perfect for dipping, spreading, or adding to bowls and wraps
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Condiments
Cuisine: Middle Eastern Inspired
Servings: 8
Calories: 154kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 2 cups chickpeas very soft cooked chickpeas recommended
  • ¼ cup tahini
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • ½ cup sun dried tomatoes drained
  • 1 teaspoon dried basil
  • ¼ teaspoon salt or to taste
  • 4 ice cubes

Instructions

  • Add the chickpeas, tahini, olive oil, lemon juice, garlic, sun dried tomatoes, dried basil, and salt to a high-powered blender.
  • Blend until mostly smooth, stopping to scrape down the sides as needed.
  • Add the ice cubes one at a time, blending between each addition.
  • Continue blending for 4–5 minutes, or until very smooth and creamy.
  • Taste and adjust salt or lemon juice if needed.
  • Transfer to a bowl and drizzle with olive oil before serving if desired.

Notes

Cook dried chickpeas until very soft for the creamiest hummus.
Removing chickpea skins helps make the hummus smoother.
A high-powered blender makes smoother hummus than a food processor.
Store in the fridge up to 1 week in a sealed container.

Nutrition

Calories: 154kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Fiber: 5g | Sugar: 5g | Calcium: 45mg | Iron: 2mg