Sun Dried Tomato Hummus

Sun Dried Tomato Hummus

Bright, slightly tangy, and deeply savory, sun dried tomato hummus is a lively twist on the classic Middle Eastern dip. It takes the creamy base of chickpeas and tahini and layers in concentrated tomato flavor and a hint of olive oil richness, making it an excellent spread for sandwiches, a party dip, or a colorful addition to a mezze board.

Why you’ll love this dish

This hummus turns pantry staples into something special within minutes. The sun dried tomatoes add umami and sweetness without relying on heavy spices, so the dip feels both familiar and boldly flavored. It’s fast enough for weeknights, pretty enough for entertaining, and kid-friendly when you tone down the garlic.

“I tried this at a friend’s brunch and couldn’t stop spooning it onto pita—rich, tangy, and so much better than store-bought.”

Benefits at a glance:

• Quick: about 10 minutes hands-on if you use canned chickpeas.
• Flavorful: concentrated tomato and olive oil give depth with minimal ingredients.
• Versatile: works as a dip, spread, sandwich base, or pasta sauce shortcut.

How to make Sun Dried Tomato Hummus

Step-by-step overview:

1. Combine canned chickpeas with tahini, sun dried tomatoes (preferably packed in oil), olive oil, garlic, lemon, and salt in a food processor.
2. Blend until smooth, using a little water or reserved chickpea liquid (aquafaba) to loosen the texture.
3. Adjust acidity and seasoning to taste, then finish with extra oil or chopped tomatoes for garnish.

This recipe is straightforward: pulse everything together, taste, and tweak. A high-speed processor gives the creamiest texture; if you like a chunkier dip, pulse less and stir in chopped tomatoes at the end.

What you’ll need

• 1 can (15 oz / 400 g) chickpeas, drained (reserve 2–4 tablespoons of liquid if desired)
• 1/4 cup tahini
• 1/4 cup sun dried tomatoes, packed in oil (drained; reserve a teaspoon of oil if you like)
• 2 tablespoons olive oil, plus extra for serving
• 2 cloves garlic, minced (or 1 clove for milder flavor)
• 1 tablespoon lemon juice (freshly squeezed)
• Salt, to taste (start with 1/2 teaspoon)
• Water or reserved chickpea liquid, as needed for consistency

Notes and substitutions:

• If using dry-packed sun dried tomatoes, rehydrate them in hot water for 10–15 minutes and drain. Save a tablespoon of the soaking water if you want extra tomato flavor.
• Swap lemon juice for 1 tablespoon red wine vinegar for a slightly different tang.
• For nut-free, tahini can be reduced and replaced with 2–3 tablespoons plain yogurt (not vegan) — texture and flavor will change.

Directions

1. Drain the chickpeas and set aside 2–4 tablespoons of the canning liquid (aquafaba). If you prefer the silkiest hummus, peel a few chickpeas by gently rubbing them; this is optional.
2. Add the chickpeas, tahini, sun dried tomatoes, olive oil, minced garlic, lemon juice, and 1/2 teaspoon salt to a food processor.
3. Pulse to combine, then run the processor continuously. Stop to scrape down the sides as needed.
4. With the motor running, add reserved chickpea liquid or plain water, one tablespoon at a time, until the hummus reaches your desired creamy consistency.
5. Taste and adjust: add more salt for seasoning, lemon juice for brightness, or a bit more sun dried tomato for intensity.
6. Transfer to a bowl, drizzle with olive oil, and garnish with chopped sun dried tomatoes, chopped parsley, or a sprinkle of smoked paprika if desired. Serve at room temperature.

Timing: about 10 minutes active time. Makes roughly 1 to 1¼ cups.

Best ways to enjoy it

• Serve with warm pita, toasted pita chips, or crisp vegetable sticks (carrot, cucumber, bell pepper).
• Spread on sandwiches or wraps in place of mayo for extra flavor.
• Spoon a dollop onto grilled fish or chicken as a bright condiment.
• Stir a few tablespoons into hot pasta for an instant, flavorful sauce—thin with reserved pasta water.
• Plate as part of a mezze with olives, feta, roasted peppers, and warm flatbreads.

For a beautiful platter: smooth the hummus in a shallow bowl, make a swirl with the back of a spoon, and pour a little olive oil into the well. Scatter finely chopped sun dried tomatoes and herbs on top.

How to store & keep leftovers fresh

• Refrigerate: Store hummus in an airtight container in the fridge for 3–5 days. Keep a thin film of olive oil on top to help slow oxidation and preserve color.
• Freeze: Hummus freezes well up to 3 months. Portion into airtight containers or a freezer bag (remove excess air). Thaw in the fridge overnight and stir well; texture may be slightly grainier—add a teaspoon of olive oil or water to revive creaminess.
• Food safety: Refrigerate within 2 hours of serving and discard if it’s been sitting out longer than that. Always use a clean spoon to prevent contamination.

Helpful cooking tips

• Use the oil from sun dried tomatoes: reserving a teaspoon or two of their oil adds more tomato flavor and silkiness—add it when blending or drizzle on top.
• Warm chickpeas for creaminess: microwave drained chickpeas for 20–30 seconds before blending; warm legumes blend more smoothly than cold ones.
• Emulsify tahini: if your tahini has separated, give it a quick stir before measuring so you’re adding uniform fat and flavor.
• Control garlic intensity: mellow the raw garlic by briefly pounding it with a pinch of salt in a mortar before adding, or roast the garlic for sweeter, subtler flavor.
• Work in batches: if your processor is small, blend half the chickpeas first, then add the rest to ensure very smooth hummus.

Variations

• Roasted Red Pepper & Sun Dried Tomato Hummus: add 1/2 cup roasted red peppers for a smoky-sweet combo.
• Spicy Sun Dried Tomato Hummus: include 1/2 teaspoon smoked paprika and 1/4–1/2 teaspoon red pepper flakes or 1 small roasted jalapeño.
• Mediterranean Twist: fold in 2 tablespoons chopped Kalamata olives and 1 tablespoon chopped capers.
• Vegan Creamier Version: add 1–2 tablespoons of aquafaba (reserved chickpea liquid) and a teaspoon of olive oil for extra silkiness.
• Herby Hummus: pulse in 1/4 cup fresh basil or parsley for a bright, green note.

FAQs

Q: Can I make this with dried chickpeas instead of canned?
A: Yes. Cook 1 cup dried chickpeas (yields about 3 cups cooked) until very tender—pressure-cooking is quickest. Use the cooking liquid sparingly in place of aquafaba. Canned chickpeas save time but home-cooked can be even creamier.

Q: My hummus is grainy. How do I fix it?
A: Blend longer, add a tablespoon of warm water or reserved chickpea liquid, and scrape the bowl frequently. Warming the chickpeas slightly before blending also helps. A high-speed blender or food processor produces the smoothest result.

Q: How long will homemade hummus keep in the fridge?
A: Properly stored in an airtight container, it keeps 3–5 days. If it develops off smells, visible mold, or an odd color, discard it. Always refrigerate within two hours of serving.

Q: Are sun dried tomatoes packed in oil necessary?
A: They’re recommended because the oil carries more flavor and makes blending easier. If you only have dry-packed tomatoes, rehydrate in hot water for 10–15 minutes, drain, and reserve some soaking water.

Q: Is this hummus allergen-friendly?
A: The base contains sesame (tahini) and legumes (chickpeas). For a sesame-free version, replace tahini with plain yogurt (if not vegan) or 1–2 tablespoons of extra olive oil plus a tablespoon of nut/seed butter if tolerated. Always check labels if you’re cooking for people with severe allergies.

With just a few pantry items and simple blending technique, sun dried tomato hummus elevates snacks and meals. Tweak the garlic, lemon, and tomato intensity to suit your taste, and don’t be afraid to experiment with add-ins for new flavor directions.

Sun Dried Tomato Hummus

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• Author: carlosramirez
• Total Time: 10 minutes
• Yield: 1 to 1¼ cups
• Diet: Vegan

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Description

A lively twist on the classic Middle Eastern dip, combining creamy chickpeas and tahini with sun dried tomatoes for a flavorful spread or dip.

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Ingredients

• 1 can (15 oz / 400 g) chickpeas, drained (reserve 2–4 tablespoons liquid)
• 1/4 cup tahini
• 1/4 cup sun dried tomatoes, packed in oil (drained; reserve 1 teaspoon oil if desired)
• 2 tablespoons olive oil, plus extra for serving
• 2 cloves garlic, minced (or 1 clove for milder flavor)
• 1 tablespoon lemon juice (freshly squeezed)
• Salt, to taste (start with 1/2 teaspoon)
• Water or reserved chickpea liquid, as needed for consistency

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Instructions

1. Drain the chickpeas and set aside 2–4 tablespoons of the canning liquid.
2. Add the chickpeas, tahini, sun dried tomatoes, olive oil, minced garlic, lemon juice, and 1/2 teaspoon salt to a food processor.
3. Pulse to combine, then run the processor continuously, scraping down the sides as needed.
4. With the motor running, add reserved chickpea liquid or water until the hummus reaches desired creamy consistency.
5. Taste and adjust seasoning with more salt, lemon juice, or sun dried tomato as needed.
6. Transfer to a bowl, drizzle with olive oil, and garnish with chopped sun dried tomatoes or herbs if desired.

Notes

For nut-free, tahini can be replaced with yogurt; the texture will change. Use warm chickpeas for creaminess and reserve oil from sun dried tomatoes for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dip
• Method: Blending
• Cuisine: Middle Eastern