If you like hummus the wealthy flavor of tomatoes, you’ll ADORE this straightforward sun-dried tomato hummus. It’s SO versatile, creamy, easy to make, and adds quick flavor to simply about all the things. Enjoy it on pita, veggies, crackers, sandwiches, and more.
It’s perfect for parties, picnics, meal prep, road trips, and all the things in between! Just quarter-hour and a food processor or blender required. Let’s make hummus!
This recipe is customized from the Simple Sun-Dried Tomato Hummus in our cookbook! We made just a few modifications to make sure it really works well with differing types and types of sun-dried tomatoes. There ought to be obstacles when the hummus craving hits (hummus lovers, unite)! Learn in regards to the origins of hummus, and the OG hummus lovers, here.
This recipe works with two options: sun-dried tomatoes packed in oil and people which can be harder and dry. Soaking the sun-dried tomatoes in warm water softens them to encourage mixing (if using dry) and removes a number of the flavor of the brine (if using sun-dried tomatoes packed in oil).
Then we drain and add to a food processor or blender with chickpeas, garlic, tahini, lemon juice, salt, dried oregano, and olive oil. Adding the chickpea brine from the can ensures a super creamy, easy-to-blend hummus!
Lastly, transfer to a serving bowl and garnish with (optional) olive oil, toasted pine nuts, and smoked paprika to make it pretty and add textural contrast!
We hope you LOVE this sun-dried tomato hummus! It’s:
Creamy
Bright
Snack-able
Versatile
Quick & easy
& SO good!
It’s a stunning dip perfect with sliced veggies, pita bread, and/or crackers. Or enjoy it in a wrap with Crispy Baked Tofu with Italian Herbs or Pesto Baked Chicken Thighs.
More Homemade Hummus Recipes
If you are trying this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photograph @minimalistbaker on Instagram. Cheers, friends!
Servings 10 (~1/4-cup servings)
Prevent your screen from going dark
- 1/2 cup loosely packed sun-dried tomatoes (preferably dry // if in oil, drain and see notes* // we like Mediterranean Organic or Mezzetta)
- 1 (15 oz.) can chickpeas, drained, liquid reserved
- 2-4 medium cloves garlic, peeled (depending on how garlicky you prefer it)
- 1/4 cup tahini (find our tahini review here)
- 3 Tbsp lemon juice*
- 1/2-3/4 tsp sea salt (depending on preference + saltiness of chickpea brine)
- 1 tsp dried oregano
- 2-4 Tbsp olive oil
- 1/4 -1/2 cup chickpea brine (reserved from draining chickpeas)
GARNISH
- Olive oil
- Toasted pine nuts
- Smoked paprika
-
Soak the sun-dried tomatoes in a bowl of warm water for five minutes to melt. If using sun-dried tomatoes packed in oil, soaking will help remove a number of the acidic flavor of the brine. Drain well.
-
Drain the chickpeas, reserving the liquid (chickpea brine) from the can so as to add as needed later.
-
Add all ingredients to a food processor or blenderstarting with the lesser amounts where ranges are provided. Blend until creamy and smooth, scraping down the edges as needed. Add more chickpea brine a bit of at a time for creaminess and to encourage mixing (we used one other 1/4 cup). Taste and adjust, adding more lemon juice for brightness or salt for overall flavor.
-
Transfer to a serving bowl and garnish with (all optional) additional olive oil, paprika, and toasted pine nuts. Serve with pita, veggies, crackers, pesto chicken, and more.
-
Leftovers will keep covered in a sealed container within the refrigerator for 5-7 days or within the freezer for 1 month or longer.
*If using sun-dried tomatoes packed in oil, note that some brands are acidic because of the inclusion of ascorbic and/or citric acid. Soaking the tomatoes in water in step 1 helps remove a number of the acidity, but we also suggest starting with just 1 Tbsp lemon juice and dealing your way as much as taste.
*Recipe as written makes ~2 ½ cups of hummus.
*Nutrition information is a rough estimate calculated with lesser amounts where ranges are provided and without optional ingredients.
Serving: 1 (quarter-cup) serving Calories: 104 Carbohydrates: 9.1 g Protein: 3.3 g Fat: 6.7 g Saturated Fat: 0.9 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 188 mg Potassium: 157 mg Fiber: 2.5 g Sugar: 2.3 g Vitamin A: 6 IU Vitamin C: 3 mg Calcium: 43 mg Iron: 1.1 mg
