Thick, creamy and deeply savoury, this Sun-Dried Tomato Hummus blends nutty chickpeas with tangy tomatoes for a smooth dip perfect with warm pita or crisp vegetables.
This hummus recipe is one of those easy but impressive dishes I turn to often.
Sun-Dried Tomato Hummus is thick, creamy, and deeply savoury, with chickpeas forming a smooth base and sun-dried tomatoes bringing concentrated sweetness. A little garlic and lemon lift the flavour and keep the richness in balance.
I usually make hummus when friends drop by or when I am putting together a mezze-style platter for the family. It comes together quickly, yet it still feels considered.
The secret to a smooth, spoonable texture is a good food processor working the chickpeas into a proper creamy paste.
Scoop it up with warm pita, spread it over toasted bread, or serve it alongside grilled vegetables. However it is served, this Sun-Dried Tomato Hummus adds depth without requiring much effort.
Why We Love This Hummus
- Travels well for picnics or potlucks since it can be enjoyed straight from the container.
- Pairs naturally with grilled vegetables, breads, and salads, and fits easily into any mezze-style table.
- Leftovers taste just as good the next day and keep their smooth, creamy texture.
Key Ingredients for Sun-Dried Tomato Hummus
Chickpeas
Chickpeas give the hummus its creamy texture and mild nutty flavour. Choose good-quality tinned beans with a soft bite and pleasant taste. Smaller varieties often blend more smoothly and have a slightly sweeter flavour.
Sun-Dried Tomatoes
Sun-dried tomatoes bring concentrated sweetness with a savoury, slightly tangy edge. Oil-packed versions taste rounder and richer, while dry-packed ones give a firmer, more intense tomato flavour. Look for deep red pieces rather than dull brown ones.
Tahini
Adds a gentle sesame note with a slight bitterness that balances the sweetness of the tomatoes. A smooth, well-mixed tahini tastes lightly toasted and blends evenly.
Lemon Juice
Adds freshness and sharp citrus flavour, lifting the chickpeas and tomatoes and keeping the flavour light and fresh.
Find the complete list with measurements in the recipe card below.
How to Make Sun-Dried Tomato Hummus
Step 1: Place all the ingredients into the bowl of a food processor and blend until smooth and creamy.
Step 2: Transfer the mixture to a serving bowl.
Step 3: Drizzle with extra virgin olive oil and garnish with fresh basil leaves.
Step 4: Serve with warm pita bread, crackers, or crisp vegetables.
Frequently Asked Questions
Yes. A high-powered blender works well, though you may need to stop and scrape down more often. A stick blender can work too, but the texture may be slightly less smooth.
Blend longer than you think necessary and scrape down the sides several times. Removing chickpea skins before blending also improves smoothness noticeably.
Yes. Soak dry-packed tomatoes in warm water for 10 to 15 minutes before blending. Drain well before adding to avoid thinning the hummus too much.
No, it isn’t required. The hummus will still turn out well without peeling them. Removing the skins is simply a personal preference, as it gives a slightly smoother texture, but it’s optional.
A drizzle of extra virgin olive oil works well. You can also add chopped sun-dried tomatoes, toasted pine nuts, chilli flakes, smoked paprika, or fresh basil or parsley for extra texture and colour.
Extra Help from the Kitchen
Remove Chickpea Skins for Smoother Texture – If you want an ultra-smooth finish, rub the drained chickpeas between your hands in a bowl of water to loosen the skins, then discard them. It takes a few extra minutes but noticeably improves texture.
Blend in Stages for Better Emulsification – Blend chickpeas, tahini, and lemon first until smooth, then add tomatoes and olive oil. This helps create a creamier consistency and keeps the texture even.
Use Ice Water for a Lighter Texture – Replace regular water with ice-cold water when blending. Cold water helps whip the tahini and chickpeas slightly, giving the hummus a softer, fluffier feel.
Let Garlic Sit Before Blending – Crush the garlic and let it rest for 5 minutes before adding it to the processor. This develops its flavour naturally and makes it taste rounder.
Bring to Room Temperature Before Serving – Take the hummus out of the fridge about 15 to 20 minutes before serving. As it rests on the counter, the olive oil loosens slightly, and the flavour becomes fuller and more rounded.
Variations and Twists
Add Roasted Red Pepper – Blend in 50 g – 2 oz roasted red pepper for added sweetness and a smoother, slightly looser texture. You may need slightly less water since the peppers add moisture of their own.
Use Sun-Dried Tomato Oil for Extra Depth – Replace 1–2 tablespoons of the olive oil with the oil from the sun-dried tomato jar. It deepens the tomato flavour and gives the hummus a richer colour.
Serve with Toasted Pine Nuts – After spreading the hummus in a bowl, sprinkle it with toasted pine nuts. The pine nuts add a firm bite and a toasty smell that contrasts nicely with the creamy dip.
Add Black Pepper and Dried Oregano – Stir in freshly ground black pepper and ½ teaspoon dried oregano after blending. The herbs give a subtle Mediterranean note without changing the texture.
Tahini-Free Sesame Seed Hummus – Replace the tahini with 2 tablespoons toasted sesame seeds blended with the chickpeas. Add a splash of water or olive oil if needed to help the mixture blend smoothly.
Storage and Shelf Life
Store Sun-Dried Tomato Hummus in an airtight container in the refrigerator for up to 4 to 5 days. Smooth the top and add a thin layer of olive oil before sealing to help prevent drying.
You can freeze it in a freezer-safe airtight container for up to 3 months, leaving some space for expansion.
Thaw overnight in the refrigerator and stir well before serving, as slight separation can happen. I don’t recommend refreezing it once thawed, as the texture won’t be the same.
More Savoury Dishes for the Spread
- Garam Masala and Preserved Lemon Hummus
- Orange Hummus with Homemade Tortilla Chips
- Green Olive Tapenade
- Tarator Sauce (Tahini Sauce)
Sun-Dried Tomato Hummus Recipe
Equipment
Ingredients
- 300 g – ⅔ lb chickpeas – drained
- 85 g – 3 oz sun-dried tomatoes – roughly chopped
- 60 ml – ¼ cup extra virgin olive oil
- 1 ½ garlic cloves
- 1 ½ tbsp lemon juice
- 1 tbsp tahini
- 2 tbsp water
- ½ tsp salt
- fresh basil – to decorate
Instructions
- Place all the ingredients into the bowl of a food processor and blend until smooth and creamy.
- Transfer the mixture to a serving bowl.
- Drizzle with extra virgin olive oil and garnish with fresh basil leaves.
- Serve with warm pita bread, crackers, or crisp vegetables.
Notes
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