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

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.
4.84 from 6 votes

Review Recipe

Print Recipe

Prep Time5 mins
Total Time5 mins
Servings: 2 1/2 cups
Author: Robyn Stone | Add a Pinch


  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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59 Comments Leave a comment or review

  1. Pingback: Panna Cotta
  2. 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.

  3. 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!

  4. 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. 🙂


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