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Sun Dried Tomato Hummus

Published: Jun 13, 2021 by Shelby Law Ruttan ·

Sun Dried Tomato Hummus is a delicious way to enjoy hummus with the delicious flavor of sun dried tomatoes. It is made with a blend of chickpeas, oil packed sun dried tomatoes, some seasoning, and lemon juice. Super easy clean eating!

I love to serve sun dried tomato hummus with these buttery garlic bread chips, celery or carrots. It is also great as part of a Greek Salad Bowl or even on a sandwichs with lettuce!

Sun Dried Tomato Hummus in a blue and white patterned bowl with sun dried tomatoes and chickpea topping with a white bowl in the background with bread chips.

Sun Dried Tomatoes

I fell in love with sun dried tomatoes when I first made this Parmesan Pasta Salad recipe. Right then and there, I realized just how delicious they were and how versatile they were to add to recipes to give a punch of flavor.

Sun Dried Tomatoes are basically ripe tomatoes that have had their moisture removed for the most part, by drying in the sun. They are high in antioxidants, lycopene, and vitamin C.

These tasty nutrient packed tomatoes are usually stored in olive oil in jars, or in vacuum packaging. I like to buy the sun dried tomatoes that are store in olive oil for this hummus recipe.

A glass jar full of oil packed sun dried tomatoes.

🥘 Ingredients

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Canned chickpeas, I always use this brand.

Oil packed sun dried tomatoes, this is a good one!

Freshly squeezed lemon juice

Garlic cloves

Salt and pepper

🍽 Equipment

Food processor, I use this one.

Citrus juice reamer to extract the lemon juice from the lemons.

Sieve, to drain the chickpeas and separate the lemon seed and pulp from the juice.

1 cup glass measure to collect the lemon juice while squeezing, I use this one!

Garlic press, to mince the garlic. This style is the one I prefer.

Hummus in the food processor after processing.

🔪 Instructions

  1. In the bowl of a food processor, add the chickpeas, water, 3 tbsp sun dried tomatoes, lemon juice, salt, pepper, and garlic. Process until smooth.
  2. Transfer to a serving bowl and garnish with reserved sun dried tomatoes, and chickpeas (if using).

💭 Recipe Tips

  • Jarred minced garlic (1 tsp) can be used in place of the garlic clove.
  • I recommend fresh squeezed lemon juice for the best flavor, but in a pinch, pre-squeezed can be used.
  • When pulsing the hummus, be sure to scrape the sides down periodically to ensure all of the ingredients are broken down and incorporated into a smooth mixture.
  • Save a few sun-dried tomatoes and chickpeas to top the hummus prior to serving.
  • I don't recommend using vacuum packed sun dried tomatoes, this recipe needs the oil in the tomatoes. If vaccum packed are used, I highly recommend adding 1-2 tablespoons of olive oil to the ingredients.
up close image of Sun Dried Tomato Hummus in a blue and white patterned bowl.

📖 Variations

  • Add 2 tablespoons of tahini to the hummus ingredients before processing.
  • Make a few tunnels in the top of the hummus and drizzle the finished product with 1 tablespoon of olive oil.
  • Add 2 tablespoons of chopped fresh basil to the ingredients before processing. Garnish with a little basil along with the sun dried tomatoes.

More Vegetarian Appetizer Recipes To Try

  • Burrata Bruschetta with Caprese Topping
  • Roasted Red Pepper Hummus
  • Air Fryer Cauliflower with Sweet Chili Sauce
  • Vegetarian Stuffed Mushrooms

*If you made this recipe, please give it a star rating*

Sun Dried Tomato Hummus

A blend of chickpeas, sun dried tomatoes in oil, lemon juice, and spices for a perfect party dip.
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Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Greek
Servings 8
Calories 62 kcal

Ingredients
  

  • 15 oz canned chickpeas drained
  • ¼ cup water
  • 3½ tbsp oil-packed sun dried tomatoes chopped and divided
  • 1 tbsp lemon juice
  • 2 large garlic cloves coarsely chopped
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • In the bowl of a food processor, add the chickpeas, water, 3 tbsp sun dried tomatoes, lemon juice, salt, pepper, and garlic. Process until smooth.
  • Transfer to a serving bowl and garnish with reserved sun dried tomatoes, and chickpeas (if using).

Video

Nutrition

Sodium: 311mgCalcium: 24mgVitamin C: 8mgVitamin A: 92IUSugar: 1gFiber: 3gPotassium: 184mgCalories: 62kcalSaturated Fat: 1gFat: 2gProtein: 3gCarbohydrates: 9gIron: 1mg
Keyword Sun Dried Tomato Hummus
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Greek Stuffed Mushrooms »

About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Welcome! I'm Shelby, author of The Best Vegetarian Recipes. Here you will find family favorite vegetarian recipes old and new that will help you balance out your diet whether you are following vegetarian, pescatarian, or a plant-based diet. about me!

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