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Sun-Dried Tomato Hummus served in a bowl with pita bread and olive oil on a wooden board.

Sun-Dried Tomato Hummus Recipe

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.

Course: Appetiser, Dip
Cuisine: Mediterranean, Middle-Eastern
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Manuela Zangara

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

  1. Place all the ingredients into the bowl of a food processor and blend until smooth and creamy.

  2. Transfer the mixture to a serving bowl.
  3. Drizzle with extra virgin olive oil and garnish with fresh basil leaves.
  4. Serve with warm pita bread, crackers, or crisp vegetables.

Recipe Notes

You can replace the extra virgin olive oil and garlic with the same amount of garlic-infused oil for a smoother, milder flavour.