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Sun Dried Tomato Hummus makes a delectable hummus recipe to make as an appetizer when entertaining.
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.
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.
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.
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.
I hope you love it, here’s my Sun Dried Tomato Hummus Recipe.
Sun Dried Tomato Hummus Recipe
Ingredients
- 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
Instructions
- 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 ¾ 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.
Notes
Nutritional Information
Enjoy!
Robyn xo
mmm this looks so good! I’ve been in the mood for hummus lately and need to try this recipe asap!
Love that this hummus has cumin in it, I bet that is so great with the sundried tomatoes!
Yes, please!! I LOVE sun-dried tomato hummus and your recipe sounds killer!
Oh, how I love sundried tomatoes AND hummus, and I’m positive Aggie would love this, too. I must try your version!
We are positively ADDICTED to a certain big-name-brand’s spicy 3 pepper hummus. It’s expensive! Do you have any tweaks that would create that spicy taste? I’ve been unsuccessful getting homemade hummus creamy, so I’m definitely going to try your method.
Those photos look positively mouthwatering!!! Sun-dried tomatoes sound absolutely wonderful for a hummus recipe. 🙂
Robyn, she really is the sweetest! I love this hummus recipe especially because I love sundried tomatoes!! Thank you so much for joining in with us!
Oh YUM. Love me some sundried tomatoes and hummus? Put them together? I’M IN LOVE.
Oh YUM. Love me some sundried tomatoes and hummus. Put them together? I’M IN LOVE.
Oh wow! I love this flavor combination. Sundried tomatoes with hummus sounds so so so good.
This looks fabulous and is a wonderful contribution to this fun event!
Love hummus! Your version sounds fabulous!
Great hummus recipe. Thanks. Have a great time at shower. Menu look good too, Robyn.
HUMMUUUUUS makes me see stars. Lovely, lovely, Robyn!
Oh yes! Love hummus, but never thought about making it with sundried tomato! YUM!!!
I love hummus, but this combination sounds fantastic, Robyn. Wouldn’t Aggie be surprised if we could really bring all this delicious food to her? 🙂
This sounds like one of the fancy hummus varieties that you find at gourmet shops. Yum!
You hit the nail on the head…Aggie is definitely “good people”. This hummus sounds fantastic. I’ll bet it would be wonderful tucked inside of a vegetarian salad wrap.
I love hummus and the sound dried tomatoes make it so much better.
I’m such a hummus freak! This looks wonderful.
You touched my heart sweet Robyn, thank you!! I love your Grandma’s words…that’s how I like to describe people I meet and love, thank you with all my heart.
And this hummus. Um, yes please! Ironically I have all those ingredients in my house, surprise surprise! I would be hanging out by this bowl at my baby shower that’s for sure. 🙂
xoxo
YUmmy!! Absolutely love hummus and sundried tomatoes makes it even more delicious 🙂
This looks like such a fabulous snack!! Yay for Aggie!!
I need to try this, I haven’t had hummus in years! So happy for sweet Aggie and her family!!
Love hummus – yours looks fantastic!!
You had me at sun dried tomato. This looks SO delicious!!!
the sundried tomatoes make it perfect!!
Roasted tomato is my FAV flavor….perfect for a baby shower!
I adore hummus, and this version is totally calling out to me!!
I really love this recipe. Hummus is so healthy and it really does taste good and fill out up.
I’ve been looking for more hummus recipes to add to my arsenal 🙂 thanks
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!
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.
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.
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. 🙂
I’m so glad you enjoyed this, Lisa! Thanks so much! xo
Loved this. Smoothed out with some olive oil from the jarred tomatoes. Perfect salt, cumin and lemon balance!
Thanks, Mitzi!