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You’ll never want store-bought hummus again after trying this Sun-dried Tomato Hummus that’s ready to eat in just 7 minutes!
Oh boy, where do I begin?! I haven’t been this excited about a recipe in a while! For starters, I’ll say this sun-dried tomato hummus offers an absolute explosion of flavors, ranging from savory to slightly sweet to tangy to nutty.
To quote my husband, Jeff, after he tried it for the first time:
“Oh wow, this stuff is addicting! I could eat just a bowl of this hummus by itself for lunch and I’d be very happy.”
Why this Recipe Works:
- I’m especially proud of this recipe because all of the ingredients are healthy, unlike some store bought hummuses that are loaded with excess oil and other junk.
- Nothing beats homemade hummus – you’ll notice immediately how fresh it tastes and the color of this particular hummus is simply gorgeous.
- This sun-dried tomato hummus is the perfect dip to serve at a party, the perfect hummus to have for a snack, and the perfect spread for a sandwich. In fact, my toddler boys have been eating this hummus on bread for lunch for the past week straight! They love it, too. This recipe also goes well with my Crunchy Salt and Pepper Pita Chips.
- To top it all off, it’s ridiculously easy to make!
Is homemade hummus healthy?
- Yes! This recipe contains ZERO oil (except for the excess carried over by your sun-dried tomatoes), unlike most packaged hummuses. Therefore, this is a healthy snack that you can feel great about.
- However, if you’d like to drizzle the surface of the hummus to make the appearance pop when serving it to a crowd, I recommend using a small amount of a higher quality oil, such as extra virgin olive oil or avocado oil.
Looking for other delicious and fun snack recipes? Then you have to try my:
- Homemade Garlic Hummus
- 5-Ingredient Sweet n’ Salty Chunky Vanilla Almond Butter
- Lighter Guacamole
- Ultimate Craving Crusher
- Lighter Maple Kettle Corn
How to Make Sun-dried Tomato Hummus:
1. Open your can of garbanzo beans and save 4 Tb. of the liquid in the can. Set it aside. Afterwards, drain and rinse the beans.
2. Then, place all ten ingredients in a food processor or high powered blender, including the 4 Tb. of liquid from the can as well as the rinsed garbanzo beans.
3. Blend until most of the sun-dried tomato chunks have mixed in and the hummus is a bright orangey-red color. It may take a minute or two.
That’s it! Your hummus is now ready to eat – enjoy!
Top Tips for Making Sun-dried Tomato Hummus:
- For a “less thick” hummus, add just 1 – 2 teaspoons of water, extra virgin olive oil, avocado oil, or cold-pressed flax oil to the mix.
- Can’t find salt-free or reduced sodium garbanzo beans? Then I recommend reducing the salt called for below by 1/4 tsp.
- Like your hummus a little sweeter? Add an extra teaspoon of sugar to the mix. It help the tomato flavor pop, too.
- If you’re serving to crowd, boost your presentation factor by creating a small well in the center of your hummus, garnish the top with extra sun-dried tomatoes right in the center.
- This hummus can be stored in the fridge for about two weeks.
- No food processor? You can blend the ingredients in a high-powered blender, as well.
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Sun-dried Tomato Hummus
Ingredients
- One 15 oz. can of no-salt or low sodium garbanzo beans (Can't find salt-free? Then reduce the salt called for below by 1/4 tsp.)
- 4 Tbsp. liquid from the can of garbanzo beans (60 ml)
- 1/4 c. Tahini
- 2 1/2 Tbsp. fresh or bottled lemon juice (37 ml)
- 2 medium garlic cloves roughly chopped
- 3/4 c. sun-dried tomatoes packed in oil but removed from the jar with a fork
- 1 Tbsp. ground flaxseeds (8 g)
- 1 tsp. sugar plus more to taste
- 1 tsp. cumin
- 3/4 tsp. salt
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- Open your can of garbanzo beans and save 4 Tb. of the liquid in the can. Set it aside. Afterwards, drain and rinse the beans.
- Then, place all ten ingredients in a food processor or high powered blender, including the 4 Tb. of liquid from the can and the rinsed garbanzo beans.
- Blend until most of the sun-dried tomato chunks have mixed in and the hummus is a bright orangey-red color.
Pro Tips From Audrey
- For a "less thick" hummus, add just 1 - 2 teaspoons of water, extra virgin olive oil, avocado oil, or cold-pressed flax oil to the mix.
- Can't find salt-free or reduced sodium garbanzo beans? Then I recommend reducing the salt called for below by 1/4 tsp.
- Like your hummus a little sweeter? Add an extra teaspoon of sugar to the mix. It help the tomato flavor pop, too.
- If you're serving to crowd, boost your presentation factor by creating a small well in the center of your hummus, garnish the top with extra sun-dried tomatoes right in the center.
- This hummus can be stored in the fridge for about two weeks.
- No food processor? You can blend the ingredients in a high-powered blender, as well.
This post may contain affiliate links. Please read our disclosure policy.
This is fabulous! First time I have ever made hummus and so glad that I did.