A basic recipe for hummus is commonly made with chickpeas, tahini, olive oil, lemon juice, and garlic.
It’s an easy and healthy bean dip to make at home, but subtle changes to the preparation can alter the flavor and consistency of the dip dramatically.
Even a single additional ingredient, like the sun-dried tomatoes in this fun version, can introduce a completely new taste experience!
With their sweet and tangy flavor, this particularly special ingredient creates are the perfect match with the more neutral garbanzo beans, and they bring a dash of vibrant color as well.
I prefer the jarred variety packed in oil for this recipe, because they have a soft yet meaty texture to them.
Bonus points if you use produce grown in your own garden! If you’ve got the gardening bug your green thumb is itching, check out these tomato growing tips from our sister site, Gardener’s Path.
You can use dried beans or the canned variety to make this dip, depending on your preference and on how much time and effort you want to dedicate to prep.
If you’re using dehydrated beans, carefully follow the cooking instructions provided on the package for best results. And review our tips for cooking beans to reduce gas!
Process them when they are still warm from cooking – this is a key secret to making your hummus very smooth and creamy! Some cooks even like to add some baking soda to the cooking water, to hasten this process.
You will need to plan ahead by soaking dehydrated garbanzos at least 24 hours in advance, or use your pressure cooker to soften them more quickly.
You could even remove the thin skins from every single chickpea by hand to make the smoothest puree possible. It will do the trick, but this is a particularly tedious process that will take a significant amount of time.
But if all of this seems too overwhelming, and you’re looking for a time-saving process, go for canned garbanzos instead – that’s what I use all the time when I need to quickly make all my favorite hummus recipes, with no further cooking required!
Just don’t forget to save that water, especially from canned beans that are packed without any added sodium! It’s a wonderful vegan egg replacement known as aquafaba that can be used to make meringues, homemade mayonnaise, and more.
Whiz up a batch soon!Print
Sun-dried tomatoes add tangy, sweet flavor to our hummus with garlic and tahini, the perfect protein-packed dip for snacking.
- 1 1/2 cups cooked chickpeas (or 1 15-ounce can chickpeas)
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons tahini
- 1 large clove raw or roasted garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt, plus more to taste
- 1–3 tablespoons cold water, as needed
- Place the chickpeas, sun-dried tomatoes, lemon juice, olive oil, tahini, garlic, red pepper flakes, salt, and 1 tablespoon water in the food processor. Puree until thoroughly combined, 1-2 minutes.
- Scrape down the sides of the bowl and process another 1-2 minutes, until smooth. Gradually add additional water as necessary, until your desired consistency is reached. Taste and adjust seasoning.
- Serve with additional olive oil drizzled on top.
- Prep Time: 10 minutes
- Category: Hummus
- Method: Food Processor
- Cuisine: Dip
Keywords: hummus, sun-dried tomato, garbanzo, chickpea
Cooking by the Numbers…
Step 1 – Prep and Measure
Set out your food processor and a spatula. Fit the processor with the regular S-blade insert.
If you haven’t already, cook your chickpeas if you decided to use dehydrated beans. You can also feel free to use canned garbanzos if you want to save on prep time!
Drain the chickpeas in a colander with a bowl placed beneath it, reserving the liquid for a later use. Give them a rinse if you are using canned salted beans.
Measure out the olive oil, tahini, red pepper flakes, salt, and cold water.
Make sure you have extra salt on hand for any final seasoning, as well as extra olive oil for a final drizzle before serving.
The garlic can be raw, or you can also roast it for a sweeter, mellower flavor.
Drain and chop the tomatoes on the same cutting board.
Squeeze the lemon juice and discard any seeds.
Step 2 – Add Ingredients to the Food Processor
Place the chickpeas, tomatoes, lemon juice, olive oil, tahini, garlic, red pepper flakes, salt, and 1 tablespoon water in the food processor. The remaining water will be used later to adjust the consistency.
Don’t own a food processor? A high-speed blender can also be used to make a nice smooth puree, though the food processor is an essential kitchen gadget that we think every home cook should have!
Step 3 – Puree and Serve
Puree on high speed for 1 to 2 minutes until the ingredients are thoroughly combined. Scrape down the sides to incorporate any ingredients that did not puree fully.
Continue to puree at high speed until smooth, adding water gradually as needed until your desired consistency is reached. This will take another 1 to 2 minutes.
If you like a thicker spread, use less water, or no additional water. For thinner hummus, use more water.
Now you are ready to serve the hummus, with an extra drizzle of olive oil on top!
The Oil Is Liquid Gold!
Whenever I go to restaurants and order hummus, it’s always served with a lovely drizzle of olive oil and a seasoning of freshly ground salt and pepper.
It’s a gorgeous and simple presentation idea that is perfect for parties.
While you can easily use more olive oil, I suggest serving this with a drizzle of the oil that comes in the jar of sun-dried tomatoes. It gives the hummus a little extra boost of savory flavor.
While 100% perfect served as a dip, you can also place a hearty dollop atop a bowl of your favorite whole grains and leafy greens to make an unforgettable salad.
We’re also excited by the idea of using this as the spread on a hummus, avocado, and sun-dried tomato sandwich. Double the tomato fun!
What is your favorite ingredient to add for flavor in a basic hummus recipe? How will you serve this version? Tell us what you think in the comments below! And don’t forget to rate this recipe while you’re at it.
Sun-dried tomatoes provide hearty texture and a beautiful balance of sweetness, tanginess, and acidity. You can find them in many more of our savory homemade recipes, like these:
- Pesto Chicken Pasta with Asparagus and Sun-Dried Tomatoes
- Spaghetti Squash with Sun-Dried Tomatoes and Feta
- Flavor-Packed Mediterranean Steaks with Spinach, Feta, and Sun-Dried Tomato Pesto
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 26, 2014 with additional writing by Allison Sidhu and Sarah Hagstrom. Last updated on July 9, 2023.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.