Treat yourself to this mouthwatering Sun Dried Tomato Hummus!
This easy recipe is one of the tastiest ways to use dried tomatoes. It's quick and simple to prepare, couldn't be more delicious, and it makes the BEST healthy appetizer or snack!
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If you've hung around Hello Little Home for a while, you probably know that I love hummus. And this Sun Dried Tomato Hummus just so happens to be my new favorite!
This scrumptious spread has a vibrant tomato-basil twist that takes the classic dip to the next level! Sun dried tomatoes add a bright, fresh flavor, and with the addition of a little basil, you'll be able to channel the sunniest summer day ... even if there are flurries outside your window!
Best of all? This delightful dip is ready in minutes and couldn't be easier to make at home. Enjoy it as a weekday snack or share it at a party ... it's a total crowd pleaser!
Ready to start dipping? You'll find all the delicious details below.
This Hummus with Sun Dried Tomatoes is made using simple, healthy ingredients you can find in most stores. Here's what you'll need:
- Chickpeas - Also known as garbanzo beans, canned chickpeas form the base of this spread. Canned beans are definitely a timesaver, but you can cook them from scratch, if you prefer.
- Sun Dried Tomatoes - The star ingredient! Make sure to use oil-packed sun dried tomatoes for this recipe. They're more tender and flavorful than the dry-packed kind, plus you'll use a little oil from the jar when blending the dip.
- Basil - Paired with the dried tomatoes, fresh basil lends a sunny flavor that will remind you of the perfect summer day!
- Tahini -This sesame seed paste gives the recipe its authentic flavor, so don't skip it. Look for it in your grocery store's international aisle or near the nut butters, check your local Middle Eastern / Mediterranean market, or buy it online. Joyva and 365 are two of my favorite brands that are relatively easy to find. Tahini has a tendency to separate, so make sure to stir it really well before using.
- Lemon Juice - Fresh lemon juice is essential for brightening of the flavors of the recipe. Avoid the bottled kind.
- Garlic - You'll also want to use fresh garlic. Since it's used raw, one cloves packs a punch. However, you can always add an extra clove for a more intense flavor.
- Cayenne - While optional, a touch of cayenne give this recipe a welcome kick.
- Salt - I recommend using Kosher salt.
This recipe is naturally vegetarian, vegan, dairy free, and gluten-free, so everyone can enjoy it!
You'll Also Need
How to Make Sun Dried Tomato Hummus
Okay, now that you've gathered your ingredients, let's make this yummy homemade hummus! You'll find a detailed, printable recipe at the end of the article, but here's a quick overview:
- Mince garlic. Pulse garlic in your food processor until it's finely chopped.
- Prep tomatoes. Roughly chop your dried tomatoes, then blot any excess oil from them with a paper towel. Add them to the processor, along with the tahini and a little oil from the tomatoes. Process this mixture until it's finely chopped.
- Add chickpeas. Drain the liquid from your canned chickpeas into a small bowl and set aside. Transfer beans to a colander, then rinse them with water. Add the chickpeas to the tomatoes, along with the tahini, lemon juice, salt, and cayenne, if using. Blend for three minutes or until totally smooth. Add chickpea liquid (or cold water) a tablespoon at a time) to make hummus easier to blend and to get the desired consistency ... I used three tablespoons.
- Mix in basil. Pulse in the basil, leaving small pieces visible.
- Taste. Give your dip a taste, then adjust the seasoning with additional salt and/ or lemon juice, if needed.
- Serve. Enjoy your delicious hummus as-is, or garnish it with a drizzle of olive oil (or tomato oil), a few chopped tomatoes, and a sprig of basil.
Isn't the vibrant orange color of this Tomato Basil Hummus gorgeous? And it tastes even better than it looks!
Here are a few simple tips that will help you master this recipe:
- As you're blending, stop occasionally to scrape down your processor / blender with a spatula. That way everything will get evenly mixed.
- The longer you blend the ingredients together, the smoother and creamier your dip will get ... I recommend at least three minutes once you add the chickpeas. The spinning blades also incorporate a little air, making the end result lighter.
- Adding aquafaba (the liquid from the canned chickpeas) or cold water helps the hummus blend well and gives it a creamy consistency. Make sure to add it a tablespoon at a time and to blend well after each addition.
- Good seasoning is essential. If the flavor seems flat add a little extra salt and / or lemon juice. The amount of salt you'll need will depend on your taste buds, as well as other factors (if your beans are canned with or without salt, for example).
What to Eat with Hummus
Pair this Tomato Hummus with fresh veggies (like carrot sticks, cucumber slices, and sliced bell peppers), fresh pita, and homemade Baked Pita Chips or Herb Parmesan Crackers for a simple, yet memorable snack or appetizer!
Store leftovers in an airtight container in your refrigerator, and it will stay fresh for three to four days. Hummus can be frozen, too!
If you enjoyed this fast, easy recipe, try these other hummus flavors next:
- How to Make Hummus - The BEST! An authentic recipe with tons of tips and tricks.
- Layered Greek Hummus Dip
- Roasted Red Pepper Hummus
- Easy Olive Hummus
- Southwest Hummus
- Roasted Garlic Hummus
- Spicy Chipotle Hummus
- Black Bean Hummus
Looking for more sun dried tomato recipes? Try my Mediterranean Strata, Fettuccine Alfredo with Asparagus and Sun Dried Tomatoes, or this Artichoke and Sun Dried Tomato Grilled Cheese, too.
Sun Dried Tomato Hummus
- High Speed Blender
- Pulse garlic in food processor until minced.
- Add sun dried tomatoes, 1 tablespoon oil from tomatoes, and tahini to garlic. Process until tomatoes are finely chopped.
- Drain liquid from canned chickpeas into a small bowl. Transfer chickpeas to a colander and rinse with water.
- Add chickpeas, lemon juice, salt, and cayenne to food processor. Blend for at least 3 minutes or until totally smooth. While blending, add reserved chickpea liquid (or cold water), one tablespoon at a time, to make blending easier and to get desired consistency.
- Pulse in basil until finely chopped. Taste hummus, then season to taste with additional salt and / or lemon juice, if needed.
- Serve hummus with crackers, pita bread or pita chips, and fresh veggies. Enjoy!