Sun-Dried Tomato Hummus
For a twist on a classic dip, try sun-dried tomato hummus! Adding sun-dried tomatoes to your hummus yields a beautiful orange color and bold tomato flavor, melding Italian and Middle Eastern flavors in one delicious dip!
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Sun-Dried Tomato Hummus: A Twist on a Classic Dip
I don’t know about you, but I seem to always have a half-used jar of sun-dried tomatoes in my refrigerator that I’m not sure how to use. While making a Mediterranean-inspired meal prep recipe, I had the idea to add some sun-dried tomatoes to my classic hummus recipe to add some color and deep flavor to this dip!
Why You’ll Love This Recipe
- It’s easy to make. Just toss the ingredients into a food processor and blend. You’ll slowly drizzle some ice water in at the end to make the hummus super smooth and creamy. That’s it!! So simple, and an even simpler clean-up.
- It’s versatile. Dip some veggies into it, spread it on a sandwich or wrap, or top your Mediterranean-inspired bowl with it!
- Make it to YOUR preference. You can adjust the amounts of certain ingredients to make this hummus specific to your taste. If you love the taste of sun-dried tomatoes, add more than my recommended amount! If you’re prefer a more subtle flavor, then reduce the amount you use. Always taste your hummus and add what you need.
- Reduce waste. Store-bought hummus is great, but by making your own, you cut down on plastic use, even by a little bit! Making your own version of a store-bought item is often cheaper than buying pre-made, and it’s a lot easier than you think, too!
Ingredients for Sun-Dried Tomato Hummus
- Chickpeas. Many hummus enthusiasts will argue that you need to use dry chickpeas in order to make the best hummus ever. While I do agree, I am the kind of home cook that needs to take short cuts to get to the end results faster. So don’t let anyone shame you out of using a can of garbanzo beans! I drained my garbanzo beans and boiled them in water with some baking soda to help release the skins before blending.
- Tahini. Tahini is a middle eastern condiment made of ground sesame seeds and oil. It is the base of a hummus recipe that adds a deep, earthy flavor to the dip.
- Lemon. Lemon, in my humble opinion, is the most important ingredient in a hummus recipe. It helps to balance out the bitter earthiness of the tahini and add lots of brightness to the dip. Start with the juice of one lemon, taste the hummus, then add more as needed to help balance the flavors.
- Garlic. Start with one close, and add more if you’re a garlic fiend!
- Sun-dried tomatoes. This is the guest star to this hummus recipe, adding color to the hummus along with a deep tomato flavor. Start with 3-4 sun-dried tomatoes and add more to your taste.
- Olive oil. Use a good quality extra virgin olive oil, and slowly drizzle it into the food processor once your ingredients are blended together.
- Ice water. Adding ice water is important for any hummus recipe, because it helps to create a smooth and creamy hummus. You don’t want to dump it all into the recipe at once, though. Slowly drizzle it into your food processor as you blend the ingredients.
How to Make Sun-Dried Tomato Hummus
Making hummus is SO simple and easy, literally anyone can do it. All you need is a food process (or you could use a good quality blender, too).
- Prepare your chickpeas. Drain and rinse your chickpeas. If you’re in a pinch (or feeling lazy), you can just use the rinsed chickpeas straight from the can. If you want to take it a step further to yield the creamiest, smoothest hummus, you’ll want to remove the skins of the chickpeas. One method of doing this is to place the drained chickpeas in cold water and massage them to help loosen the skins. The process of removing all of the skins this way can be tedious, but worth it (it takes about 10 minutes to remove the skins from one can of chickpeas). You can also place the drained chickpeas in a pan with water and 1 1/2 teaspoons of baking soda and enough water to completely submerge the chickpeas. Heat the chickpeas for about 4-5 minutes, then place in a bowl with cold water and massage the chickpeas to loosen the skins. Scoop out the skins and drain the chickpeas.
- Place ingredients into a food processor. Add chickpeas, tahini, juice of 1 lemon, garlic, and sun-dried tomatoes into a food processor and blend until smooth. While the processor is running, slowly drizzle in the olive oil.
- Add ice water. Ice water is an important component for hummus because it creates a smooth and creamy dip! While the processor is running, slowly drizzle ice water (about 1/4-1/2 cup) into the processor, paying close attention to the texture of the hummus. Use less water for a thicker hummus, and use more for a creamier dip.
Tips for Making the Best Hummus
- Use high-quality ingredients, especially the tahini.
- Dried chickpeas typically leads to a better tasting and smoother hummus, but canned chickpeas work fine in a pinch!
- Leftover hummus can be stored in the refrigerator for one week.
- Hummus will thicken in the fridge. You can always re-blend the hummus to make it creamy and smooth again by adding 1 tbsp of ice water at a time until it reaches the perfect consistency.
How to peel canned chickpeas for the smoothest hummus
While dried chickpeas are best for any hummus recipe, they aren’t always the easiest or fastest option. Canned chickpeas work just fine for a homemade hummus recipe, but there are some additional steps you can (and should) take for the smoothest and best tasting hummus possible!
- Ice water bath: Place the drained and rinsed chickpeas in a bowl of ice water. Then work your fingers through the chickpeas and massage them until the skins start to come off. The skins will float to the top and can be scooped out.
- Boil with baking soda and water: Add chickpeas and 1 1/2 teaspoons of baking soda to a skillet and add water. Boil the chickpeas for about 5 minutes, then rinse under cold water.
What to Serve with Sun-Dried Tomato Hummus
- I LOVE using this hummus as a spread for sandwiches and wraps. Check out my Mediterranean Chicken Wrap full of bright colors and flavors!
- Use it as a spread for wraps or sandwiches, like my Turkey and Feta sandwich with Grilled Zucchini!
- Serve this hummus with crackers and crudité.
- Add your favorite hummus toppings: I like to simply drizzle my hummus with good quality extra virgin olive oil. You can also add lemon zest, za’atar, flaky salt, chopped fresh parsley, crumbled feta, or more sun-dried tomatoes.
FAQ
- Why isn’t my hummus creamy? Using high quality ingredients makes the best, creamy hummus. It’s best if you make sure the skins are removed from the chickpeas. See my tips above on using cold water or baking soda to help remove the skins easily. Make sure you’ve also drizzled in some ice water – this helps add to the creamy texture of the hummus.
- Is hummus healthy? Hummus is packed with nutrients, fiber, and healthy fats. Because of its high fat content, it is best enjoyed in moderation.
- How do you store homemade hummus? Store homemade hummus in an airtight container in the refrigerator for up to a week. Hummus becomes more solid in the refrigerator, so you can opt to blend the hummus with another tablespoon of water to get your desired consistency. Hummus can also be stored in a freezer for up to 3 months. Just thaw the hummus in the refrigerator completely before consuming, and use the blending with water method if needed to reach your desired consistency again.
Equipment for Sun-Dried Tomato Hummus:
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Sun-Dried Tomato Hummus
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Dips
- Cuisine: Middle Eastern
- Diet: Vegan
Description
Sun-dried hummus is a delicious variation on a classic dup, melding Middle Eastern and Italian flavors.
Equipment:
Ingredients
Units
Scale
- 1 14oz can chickpeas, drained
- 2/3 cup tahini
- 2 lemons, juiced
- 2 cloves garlic, roughly chopped
- 4–6 sun-dried tomatoes
- 1/3 cup extra virgin olive oil, plus more for drizzling
- Salt to taste
- 1/4–1/2 cup ice water
Instructions
- Blend the ingredients. Add chickpeas, tahini, half of the lemon juice, garlic, sun-dried tomatoes, and a pinch of salt to a food processor and blend until smooth.
- Add olive oil. Slowly drizzle in 1/3 cup olive oil while the food processor is running. Taste for seasoning and add more salt and lemon juice as needed.
- Drizzle in ice water. While the processor is running, slowly drizzle in up to 1/2 cup of ice water, adding less for a thicker hummus and more for a thinner hummus.
Notes
- Canned chickpeas were used in this recipe because they are more convenient and help this hummus come together with less prep and wait times. But you can use dried chickpeas and soak them overnight for a better tasting hummus.
- I like to spend some time removing the skins from my canned chickpeas. This leads to a smoother hummus. There are notes earlier in this blog post about how to do this!
Nutrition
- Serving Size: 2 tbsp
- Calories: 180
- Sugar: 2.3 g
- Sodium: 293.6 mg
- Fat: 14.1 g
- Carbohydrates: 12.2 g
- Protein: 4.6 g
- Cholesterol: 0 mg
