Sun-Dried Tomato Hummus Recipe

This easy plant-based sun-dried tomato hummus recipe is better than anything you can get in the store - with less than 10 ingredients - and it's healthier, too! You will love the classic combination of flavors with creamy chickpeas, fresh basil, and sun-dried tomatoes. This dip recipe is high in fiber, protein, vitamins, and minerals - plus it's gluten-free, dairy-free, and vegan!

Why This Recipe Works

• It's easy to make. If you have ever thought about making hummus but thought it would be difficult, have no fear—you literally put all ingredients into a blender or food processor and blend until creamy. Just add water 1 tablespoon at a time until your desired consistency is reached.
• Best Flavor. This hummus is seriously SO flavorful and addicting! It's a timeless and classic flavor combination with sun-dried tomatoes, fresh basil, garlic, lemon juice, and tahini combined with chickpeas for a creamy and lush hummus.
• Healthier than store-bought. No need to buy it from the store - this recipe is so much better for you. Chickpeas are actually high in fiber, protein, vitamins, and minerals. Fiber helps regulate blood sugar levels and encourage digestive health. This plant based dip recipe is vegan, gluten-free, dairy-free, and omit nuts to be nut-free!

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.

Substitutions and Variations

• Substitute roasted red bell peppers for the sun-dried tomatoes to make this a 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!
• Use roasted garlic clove for a richer, deeper flavor profile.

How To Make Sun Dried Tomato Basil Hummus

Follow these simple steps to make the best hummus recipe – no cooking required!

Printable recipe card below.

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!

Storage Tips

• 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

Related Recipes You'll Want To Make