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 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.
🥘 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.
🔪 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).
💭 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.
📖 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
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Sun Dried Tomato Hummus
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).
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