Sun-Dried Tomato Hummus

You can make this creamy and delicious sun-dried tomato hummus in about 15 minutes. It's perfect served alongside fresh veggies, pita, or spread onto sandwiches. If you have a can of chickpeas, some lemons, sun-dried tomatoes, and tahini in your pantry you're pretty much ready to go!

Jump to:

• What Makes This Hummus Special
• Key Ingredients Needed for Sun-Dried Tomato Hummus
• How to Make this Sun-Dried Tomato Hummus
• Top Tips from Lexi and Beth!
• More Dip Recipes You'll Love
• 📖 Recipe
• 💬 Reviews

What Makes This Hummus Special

It's pretty easy to add ingredients to flavor your hummus, but it makes it more difficult to achieve the correct texture. We learned that it really helps, though it's not completely required, to remove the skins from the chickpeas to help make the hummus as smooth as possible.

Another key addition is the ice-cold water, which helps whip the hummus a bit, making it lighter and fluffier. It also helps loosen the hummus, creating the perfect smooth and whipped texture.

It's fantastic served plain with pita chips or vegetables, but we also love it as a spread or dipping sauce! Try it with feta chicken meatballs and orzo or our mediterranean grilled tofu for a flavorful weeknight meal. It would be delicious on a sandwich with our focaccia, turkey or chicken, cheese and some fresh vegetables!

Key Ingredients Needed for Sun-Dried Tomato Hummus

• Chickpeas (aka garbanzo beans): A can of chickpeas has two key ingredients for this recipe: the chickpeas themselves and the liquid in the can, also known as aquafaba. When you strain your chickpeas, be sure to save the aquafaba. When blended, aquafaba whips up and helps your hummus become light and airy.
• Sun-dried tomatoes: We used oil-packed sun dried tomatoes, then drained them and chopped them finely.

How to Make this Sun-Dried Tomato Hummus

1. Strain the chickpeas and reserve the strained liquid.
2. (Optional) For a smoother and creamier hummus, you'll want to remove their skins. Lightly rub the chickpeas between a few layers of paper towels to help remove the skins. Some will still have skins, but should it should be easy to pop off the skins with your hands.
3. Chop the sun-dried tomatoes very finely, almost into a paste-like consistency. This will help them to blend more easily into the hummus.
4. To a food processor, add the chickpeas, ¼ cup of aquafaba liquid from the strained chickpeas, sun-dried tomatoes, tahini, lemon juice, garlic, cumin, paprika, salt, and pepper.
5. Let the mixture run in the food processor for about 4 minutes until smooth and creamy. Scrape down the sides and taste, adding more garlic to taste.
6. Pour in the ice water and blend an 1-2 additional minutes. Friction from the blending heats up the hummus ingredients. The ice water blends with the slightly warm hummus mixture, and it whips air into the hummus which gives it a lighter and smoother texture.
7. Finally, slowly stream the extra virgin olive oil into the hummus and blend for an additional 30-45 seconds. Taste and add more salt and pepper as needed.
8. Enjoy, topped with your favorite garnish and some pita bread, crackers, toasted baguette, or sliced, fresh vegetables.

Top Tips from Lexi and Beth!

• Storage suggestions: move to a jar or an airtight storage container, where it should keep in the refrigerator for about a week.
• Serving suggestions: Add some hummus to your wrap or sandwich, or add it to a serving bowl and dip some fresh vegetables into it for a light snack.
• You can use a food processor or a blender to make this recipe.
• It's optional to remove the skins from the chickpeas, but it does help create a smoother texture.

More Dip Recipes You'll Love

We can't wait for you to make this in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

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