Skip the store-bought stuff—this easy sun-dried tomato hummus is where it’s at. Made with less than 10 simple ingredients, this plant-based dip brings serious flavor with creamy chickpeas, tangy sun-dried tomatoes, and fresh basil. It's everything you love about hummus... but leveled up. High in fiber, packed with plant-powered protein, and loaded with vitamins and minerals—oh, and it just so happens to be gluten-free, dairy-free, and vegan. Healthy never tasted this good.
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Recipe backstory.
So here’s how this hummus came to be: I need aquafaba for a class project, which meant... lots of cans of chickpeas. And by lots, I mean my freezer was overflowing with chickpeas because I couldn’t bear to waste them.
I was half-laughing, half-grumbling to my son about the chickpea invasion taking over our kitchen, and without missing a beat, he goes, “Why don’t you just make hummus?”
Cue the lightbulb moment. 🤦♀️ Oh. Right. Hummus. Duh me. That was a total “can’t see the forest for the trees” moment.
Anyway, I whipped up this sun-dried tomato version with fresh basil, and it turned out next-level good. And now I kinda want to keep my freezer stocked with chickpeas on purpose.
xoxo Kori
It's a must-make.
- Ridiculously Easy. With a simple toss-in of ingredients and a press of a button—you’re golden. That’s literally all it takes. Add a splash of water (a tablespoon at a time) until you hit that dreamy, creamy consistency. No fuss. No stress. Just homemade hummus in minutes.
- Big Flavor Energy. This isn’t your average hummus. We’re talking bold sun-dried tomatoes, fresh basil, zesty lemon, garlic, and tahini—blended to perfection with chickpeas for a smooth, rich dip that’s dangerously snackable.
- Store-Bought Who? Step aside, supermarket tubs. This homemade hummus is cleaner, healthier, and honestly way tastier. Chickpeas bring fiber, plant-based protein, and loads of good-for-you nutrients to the party. Plus, it’s vegan, gluten-free, dairy-free—and nut-free if you skip the tahini. Basically, it checks all the boxes.
What you'll need.
This hummus recipe with sun dried tomatoes is loaded with fresh ingredients and bright flavors, here's what you'll need:
Ingredients
- Canned Chickpeas: this recipe calls for a 15-ounce can; however, it doubles or triples easily. Use regular or low-sodium.
- Water: water is what will make this hummus more or less creamy depending upon how much you add.
- Tahini: this is a creamy ground sesame butter very commonly used in Middle Eastern dishes. It is especially important in hummus recipes for its flavor and creamy, smooth texture.
- Garlic Clove: no need to do anything special with preparing the garlic clove as it will be added to a blender. Add more to taste.
- Sundried Tomatoes: using sun-dried tomatoes is important as they have a much more concentrated tomato flavor and a bit more sweetness than fresh tomatoes. Save some to garnish the top of your hummus when serving.
- Fresh Basil: it is important to use fresh basil leaves in this recipe - they'll give you the best flavor. Save a sprig for the garnish as well!
- Lemon Juice: when using fresh lemons, you will need approximately 1 large lemon for 3 tablespoons of lemon juice.
- Extra Virgin Olive Oil
- Kosher Salt: I prefer using kosher salt
- Optional: toasted pine nuts and chopped sundried tomatoes for garnish
Special equipment
- Food Processor or Blender: for the creamiest dip you will want to use a food processor or blender. I tried a handheld Emerson blender, and it didn't break down the chickpeas as well. Adding more water helped, however.
For exact ingredient quantities, please see the recipe card below!
Customize it your way.
- Can’t do sun-dried tomatoes? Roasted red peppers or even a few cherry tomatoes (for a fresher flavor) work well. Voila, roasted-red pepper hummus!
- Olive oil and toasted pine nuts are wonderful dip toppings, but you can also stir them into the dip!
- Substitute tahini with your favorite nut butter such as almond, sunflower or peanut.
- Add some spice to the hummus such as paprika, cayenne pepper, red pepper flakes, or add fresh hot peppers in before blending for even more spice.
- Add 1 ice cube to your mixture before blending to make your hummus light and fluffy - it helps add air to the mixture.
- Add a tablespoon of plain Greek yogurt to add a creaminess and a bit more protein, too!
- Not into chickpeas? Try white beans (like cannellini or great northern) for a creamy, mellow alternative.
- Use roasted garlic clove for a richer, deeper flavor profile.
Flexible dietary swaps.
- Nut-Free: If you’re avoiding tahini (sesame paste), use sunflower seed butter or omit it altogether. A little olive oil and extra chickpeas can help maintain creaminess.
- Low-Sodium: Use low-sodium canned chickpeas and skip added salt—let the sun-dried tomatoes bring the flavor.
- Oil-Free: Skip added oil and thin out the hummus with water, aquafaba (the chickpea liquid), or lemon juice instead.
How to make sun dried tomato basil hummus.
Follow these simple steps to make the best hummus recipe – no cooking required! For the full recipe, see the recipe card below.
Blend
Add all ingredients and water to a food processor and blend until creamy. Add water until you get the desired creaminess that you are looking for.
Serve
Serve in a bowl and garnish with a drizzle of olive oil, sundried tomatoes, toasted pine nuts, and a sprig of fresh basil.
How to serve it.
Garnish your hummus with any of your favorite toppings, such as fresh basil, toasted pine nuts, or sun-dried tomatoes, and drizzle with extra virgin olive oil or extra seasonings.
- Serve this dip with some pita chip crackers, artisan crackers, or another of your favorites!
- Serve with fresh-cut veggies like carrots, celery, sliced cucumbers, or any others.
- I also love to cut fresh bread into cubes for dipping - so good!
Kori's tips.
- Love garlic? Add as much as you like until you're happy.
- The creaminess of this dip is ultimately based on how much water you add. For creamier hummus, add more water until you get the desired consistency you were looking for.
- Adjust any of the seasonings to taste - that's the beauty of this recipes, it's totally adaptable.
How to store it.
- Leftovers. You can store your fresh leftover hummus in an airtight container in the fridge for up to 7 days.
- Freezing. You can freeze your hummus in a freezer-safe, airtight container. To preserve moisture, pour a thin layer of olive oil over the top of the hummus. You can freeze for up to four months.
FAQ's
It sure can! Feel free to make a large batch and prep into containers. Make sure when freezing you use freezer safe containers that are air tight. A helpful tip is to add a thin layer of olive oil on top of the hummus. This helps with preserving the moisture in the hummus. Follow the reheat note above and add additional water for texture.
Yes! Hummus is loaded with healthy vitamins and minerals such as manganese, copper, folate, and iron. It is also high in fiber which helps keep you full, regulate blood sugar levels, and encourage digestive health. It can also be made gluten-free, nut-free, and dairy-free.
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📖 The recipe.
Sun-Dried Tomatoes Hummus
Ingredients
- 1 (15-ounce) can of chickpeas drained (approximately 1½ cups)
- 8 to 10 tablespoons water
- ¼ cup tahini
- 1 garlic clove
- ¼ cup sundried tomatoes
- ¼ cup fresh basil leaves
- 3 teaspoons lemon juice
- 2 teaspoons extra virgin olive oil (plus extra for drizzling over the top)
- ½ teaspoon kosher salt
- optional: toasted pine nuts and chopped sundried tomatoes for garnish
Instructions
- Add all ingredients and 8 tablespoons of water to a food processor, and blend until creamy. Add in additional water until the desired consistency is reached.
- Serve in a bowl and garnish with toasted pine nuts and finely chopped sundried tomatoes.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Substitute roasted red bell pepper for the sun-dried tomatoes. Olive oil and toasted pine nuts are wonderful toppings for this dip, but you could also stir them into the dip.
- TIPS:
- Adjust the level of garlic to your taste preferences.
- For creamier hummus use more water.
- Adjust lemon and salt to taste.
- USES: Perfect for dipping crackers, bread, or raw veggies.
Nutrition
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