Sun-Dried Tomato Hummus is creamy, garlicky, and packed with fresh flavor. It's perfect for dipping and it's gluten-free and vegan.
This recipe was originally posted in 2017. Photos have been updated and a few adjustments have been made to the recipe.
You will love all of the Mediterranean flavors in this hummus. The slightly sweet sun-dried tomatoes combined with fresh basil add tons of fresh flavor to classic hummus ingredients.
Homemade hummus is so easy to make and tastes much better than store-bought. Whip up a batch of this and serve it as a dip with fresh veggies, or pita bread or use it as a sandwich spread. We like it smeared on sandwiches like this Mediterranean Vegetable Sandwich.
Here is what you will need to make this hummus recipe
- Chickpeas (garbanzo beans)
- Ground Cumin
- Freshly Squeezed Lemon Juice
- Fresh Garlic
- Sundried Tomatoes
- Olive Oil
- Fresh basil
- Water (optional to adjust consistency)
- Sea salt and black pepper (optional)
How to make sun-dried tomato hummus
Step 1. Mix the garlic and tahini
Place the tahini, fresh lemon juice, and garlic in the bowl of your food processor.
Step 2. Add chickpeas and sun-dried tomatoes
Add chickpeas, basil leaves and sun-dried tomatoes to the food processor bowl and process while adding olive oil through the feeder tube.
Step 3. Blend and Adjust
Blend the hummus into a creamy texture, and adjust to your desired consistency by adding water a little bit at a time if needed.
Ingredient notes & substitutions
Chickpeas - for the sake of convenience I like to use canned chickpeas. You can use dried and cooked chickpeas in this recipe too.
Sundried tomatoes - since there is olive oil in the hummus, I use dry-packed sun-dried tomatoes. Dry packed can be replaced with an equal amount of oil-packed sun-dried tomatoes that have been rinsed.
How to store leftover hummus
Leftover sun-dried tomato and basil hummus can be stored in an airtight container in the refrigerator for up to 5 days.
What to serve with sun-dried tomato and basil hummus
Serve this delicious hummus with pita chips, pita bread, whole wheat crackers, tortilla chips, or fresh vegetables such as celery sticks, carrot sticks, cherry tomatoes, cucumbers, or peppers.
Sun-dried tomato hummus recipe variations
Spicy hummus - Stir in a teaspoon or two to taste of red pepper flakes or a pinch of cayenne pepper.
Sun-dried tomato and olive hummus - stir in ¼ cup chopped kalamata olives after blending the hummus.
Roasted red pepper and sun-dried tomato hummus - add ¼ cup roughly chopped roasted red peppers to the food processor with the chickpeas, and basil.
- Add a tablespoon of hummus to your favorite homemade salad dressing recipe for a creamy, flavorful salad dressing.
- Blending the garlic, tahini, and lemon juice before adding chickpeas makes a lighter and creamy hummus.
Yes, they are just two names for the same thing.
You can freeze hummus for up to three months although the taste and texture may be slightly comprised. Freeze it in an airtight container and thaw it out overnight in the refrigerator overnight.
You can make hummus in a high-speed blender. If it' s made in a regular blender, the texture may turn out thick and a bit chunky.
You might also like these hummus recipes
You can never have too many hummus recipes, here are a few of our favorites:
Click on serving size to scale this recipe
- 1 clove garlic
- 1 ½ cups canned or cooked chickpeas
- ½ cup dry packed sun-dried tomato halves - rough chopped
- ¼ cup tahini
- ¼ cup olive oil
- juice of 1 lemon
- 2 tablespoons chopped fresh basil
- up to ¼ cup water
- Add ¼ cup tahini, lemon juice and roughly chopped garlic to a food processor bowl and blend into a paste
- Place 1 ½ cups of chickpeas, ½ cup of tomato halves, and basil and blend while adding the oil
- Process until all ingredients are blended
- gradually add water until the hummus has reached the desired consistency
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used