Sun Dried Tomato Hummus
Transform your snack game with this vibrant and creamy Sun-Dried Tomato Hummus, a Mediterranean-inspired twist on the classic dip. Bursting with the rich, savory flavor of sun-dried tomatoes and complemented by the nutty depth of tahini, this recipe is as flavorful as it is versatile. Whipped together in just 10 minutes, it features a smooth, velvety texture thanks to wholesome ingredients like chickpeas, fresh garlic, and a touch of olive oil. Perfect as a dip for veggie sticks or pita bread, a spread for sandwiches, or even a topping for grain bowls, this hummus is a must-try for any occasion. Garnished with paprika and parsley for an extra pop of color, it’s as visually appealing as it is delicious. Plus, it’s vegan, gluten-free, and can be made ahead, making it ideal for meal prep or entertaining.
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Recipe Information
Ingredients
- 15 oz Canned chickpeas (garbanzo beans), drained and rinsed
- 0.5 cup Sun-dried tomatoes packed in oil, drained
- 0.25 cup Tahini
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 2 Garlic cloves, peeled
- 2 tablespoons Water
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Paprika (optional, for garnish)
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Set up a food processor or blender.
Add the drained and rinsed chickpeas, sun-dried tomatoes, tahini, olive oil, lemon juice, garlic cloves, water, ground cumin, and salt into the food processor.
Blend on high speed for 1-2 minutes until the mixture is smooth and creamy. Pause to scrape down the sides of the food processor as needed to ensure everything is evenly blended.
If the mixture seems too thick, add more water, one tablespoon at a time, blending after each addition until the desired consistency is reached.
Taste the hummus and adjust seasoning as needed. Add more salt, lemon juice, or cumin to suit your taste preferences.
Transfer the hummus to a serving bowl. If desired, sprinkle with paprika and chopped parsley for garnish.
Serve immediately with pita bread, crackers, vegetable sticks, or as a spread in wraps and sandwiches. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 38.5 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4929 mg | 379% | |
| Iron | 21447.6 mg | 119153% | |
| Potassium | 3378 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
