Sun Dried Tomato Hummus Vegan No Tahini
Brighten up your snack game with this irresistible Sun-Dried Tomato Hummus—a creamy, vegan, and tahini-free twist on a classic dip. Packed with the bold, tangy flavor of sun-dried tomatoes and a hint of smoky paprika, this quick and easy 10-minute recipe is a guaranteed crowd-pleaser. Made with simple pantry staples like canned chickpeas, fresh garlic, and lemon juice, it’s effortlessly blended to a velvety texture without the need for tahini. Perfect as a healthy appetizer or a versatile spread, this hummus shines when paired with crispy pita chips, fresh veggies, or slathered onto your favorite wraps. Garnished with a drizzle of olive oil, chopped parsley, and extra sun-dried tomatoes, this dip isn’t just delicious—it’s also stunningly presentation-ready. Plus, it stores beautifully for up to five days, making meal prep a breeze!
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Recipe Information
Ingredients
- 1 15-ounce can canned chickpeas (garbanzo beans), drained and rinsed
- 0.5 cup sun-dried tomatoes in oil, drained
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons water (or reserved chickpea liquid)
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chopped parsley (optional, for garnish)
- 2 pieces extra sun-dried tomatoes (optional, for garnish)
Instructions
Add the drained and rinsed chickpeas, sun-dried tomatoes, minced garlic, olive oil, lemon juice, and water (or reserved chickpea liquid) to a food processor or high-powered blender.
Sprinkle in the ground cumin, smoked paprika, salt, and black pepper.
Blend on high speed until the mixture becomes creamy and smooth. Pause occasionally to scrape down the sides of the food processor with a spatula to ensure all ingredients are well incorporated.
If the hummus is too thick, add an additional tablespoon of water at a time until the desired consistency is reached.
Taste the hummus and adjust seasoning with more salt, pepper, or lemon juice, if desired.
Scoop the hummus into a bowl or serving dish. For garnish, drizzle with a little olive oil, sprinkle with smoked paprika, and top with chopped parsley and extra sun-dried tomatoes if using.
Serve immediately with pita bread, fresh veggies, crackers, or use as a spread for sandwiches or wraps.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 21.5 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1342 mg | 29% | |
*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.
