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Horizontal image of a light red spread in a white bowl on a plate with celery, carrots, and pita wedges.

Sun-Dried Tomato Hummus

  • Author: Nikki Cervone
  • Total Time: 10 minutes
  • Yield: 6 servings (about 2 tablespoons) 1x


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
  • 13 tablespoons cold water, as needed


  1. 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.
  2. 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.
  3. 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