Sun Dried Tomato Hummus Recipe


4.86 from 7 votes
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Sun Dried Tomato Hummus makes a delectable hummus recipe to make as an appetizer when entertaining.

Sundried Tomato Hummus | ©

Hummus is so simple to make, even up to a few days before serving, and is always a crowd-pleaser. Making it perfect for every thing from packing in lunch boxes, after school snacks, picnics, tailgating, to showers.

Healthy, delicious, and full of flavor. You can serve it with pita bread, pita chips, or an array of cut up vegetables. Heavens, you can also use it as a sandwich spread if you like. And you’ll want to, believe me. This stuff is to die for!

So, let me show you how I make it.

Sundried Tomato Hummus | ©

My sun dried tomato hummus begins with just a few simple ingredients, lemon juice, tahini, olive oil, garlic, cumin, salt, chickpeas, and of course, good sun dried tomatoes.

Sundried Tomato Hummus | ©

You’ll want to use a good blender, like this Blendtec, or food processor to make the smoothest and creamiest hummus recipe. You’ll want to add your ingredients in a certain order to also get the creamiest hummus. The order I follow is listed in the instructions portion of the recipe below.

Sundried Tomato Hummus | ©

And once it is finished, just top it with additional sun dried tomatoes and a bit of the oil from the tomatoes for the perfect ending touch.

Sundried Tomato Hummus | ©

I hope you love it, here’s my Sun Dried Tomato Hummus Recipe.

Sun Dried Tomato Hummus Recipe

4.86 from 7 votes
Sun Dried Tomato Hummus makes a wonderful addition to any get together or as a sandwich spread or snack. Get this simple, family favorite hummus recipe.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 20


  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1/4 cup sundried tomatoes
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt
  • 1 15-ounce can chickpeas, , drained and rinsed


  • Add lemon juice, tahini and olive oil to the container of a blender or food processor. Blend until smooth, about 40 seconds. Scrape down sides and add sundried tomatoes, garlic, cumin, salt, and 3/4 of the can of chickpeas. Blend until smooth, about 1 minute. Scrape down sides and blend again for another minute until even smoother. Add remaining chickpeas and blend for about 20 seconds or until the hummus has reached the creaminess you desire.
  • Pour into a serving bowl and drizzle with additional olive oil and top with more sundried tomatoes.
  • Keep in an airtight container for up to one week in the refrigerator.


Makes 2 1/2 cups.


Serving: 2tablespoons | Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 126mg | Potassium: 66mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo


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Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.86 from 7 votes

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Recipe Review


  1. Mitzi says:

    5 stars
    Loved this. Smoothed out with some olive oil from the jarred tomatoes. Perfect salt, cumin and lemon balance!

    1. Robyn Stone says:

      Thanks, Mitzi!

  2. Lisa says:

    5 stars
    Really REALLY like this recipe! The balance of flavors is spot on. I needed to add a bit of water to make it smooth. Could have been that my tahini was a bit thick. 🙂

    1. Robyn Stone says:

      I’m so glad you enjoyed this, Lisa! Thanks so much! xo

  3. Alice Gless says:

    5 stars
    This one is a winner; mine is more the color of my roasted red pepper hummus, don’t know why yours looks more yellow. Also made Kalamata olive hummus. Had never tried sun dried tomatoes before, got a jar just like yours. I only measure the salt, cumin, olive oil, and cayenne pepper, scant 1/8 tsp, and the olives last time. Of course the garbanzo beans are a 15 oz can. I guess everything else since my first batch, it still takes me longer than most recipes say, but so far everything a huge success, made in my food processor. The tahini doesn’t have to be measured perfectly nor does the lemon juice, can even use lime Near the end I’m adding more bean liquid and then water than I would have expected plus it’s more firm after being chilled. This one I used a little more garlic, a tiny bit more cumin, and everything else pretty much the same as yours. I usually chill overnight but this one I am eating right away. I topped with a little more olive oil and smoked paprika and skipped the julienne tomatoes which do look very pretty for something special. Thank you for the recipe.

  4. Megan says:

    4 stars
    Flavor was really good, but this didn’t work in my standard KitchenAid blender. Not enough to really get the ingredients moving so I had to transfer to my food processor. Had to add some water and more oil to get the texture right.

  5. Jocelyn says:

    5 stars
    This is an easy and delicious spread. I put it on my husband’s sandwich for lunch, and he gave it the thumbs up. Thanks!