Sun Dried Tomato Hummus
Sun Dried Tomato Hummus
Prep Time
10 mins
Total Time
10 mins

Treat yourself to this amazing Sun Dried Tomato Hummus ... it makes a delicious, healthy vegan appetizer or snack!

Course: Appetizer
Cuisine: Middle Eastern
Keyword: sun dried tomato basil hummus, sun dried tomato hummus, sundried tomato hummus, tomato basil hummus
Servings: 8 people
Calories: 140 kcal
Author: Ginnie
  • 1 clove garlic, peeled
  • 1/3 cup chopped sun dried tomatoes (the oil-packed kind)
  • 1/4 cup tahini
  • 1 tablespoon oil from sun dried tomatoes
  • 1 (15-ounce) can chickpeas
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne, or more to taste (optional)
  • 2 tablespoons chopped basil
  1. Pulse garlic in food processor until minced.

  2. Add sun dried tomatoes, tahini, and oil from tomatoes to garlic. Process until tomatoes are minced.

  3. Drain chickpeas in a strainer, reserving liquid from can (set aside). Rinse chickpeas with water.

  4. Add chickpeas, lemon juice, salt, and cayenne to food processor. Blend until smooth. (If hummus is too thick to blend, add a few tablespoons of the reserved chickpea liquid, one tablespoon at a time, to thin.)

  5. Place basil in food processor; pulse until it's minced and blended in. Season hummus to taste with additional salt, if necessary.

  6. Serve hummus with crackers, pita bread or pita chips, and fresh veggies. Enjoy!

Recipe Video