This is the best sun dried tomato hummus! It is creamy, healthy and bursting with flavor. A perfect snack that everybody will absolutely love!
What is Hummus?
Hummus is a great dip or spread made by blending chickpeas, tahini (sesame paste), lemon juice, garlic and salt.
It’s served with some healthy extra virgin olive oil, and traditionally is served as accompaniment to pita, a flat Arabic bread. This is a very healthy snack that we love with dip, in a bowl, in sandwiches, salads, or wraps!
Sun Dried Tomato Hummus
This sun dried tomato hummus recipe is our twist on a classic, traditional Lebanese hummus. Anyone who grew up in or around a Lebanese family knows what we’re talking about. Some people like it with loads of lemon, some love some extra garlic flavor. This recipe balances all the flavor factors for the best, most crowd-pleasing hummus ever.
What You Need to Make Sun Dried Tomato Hummus
Here is the list of ingredients to make this beautiful hummus recipe. We’re not using too many ingredients, we’re making sure our ingredients are all high quality. That’s what truly separates this hummus from the store bought stuff.
- Chickpeas: There are plenty of options when it comes to chickpeas. You can always start with dried chickpeas, and pressure cook them. We like to use canned chickpeas for this recipe. You don’t need to soak them in warm water and baking soda and peel off the skin as many recipes call for.
- Tahini: We want to use a high quality brand with only one ingredient, mechanically hulled sesame seeds. You want to be sure your tahini is not separated, too. Tahini that has separated in the jar must be stirred and reincorporated with a spoon before making your hummus.
- Sun dried tomatoes: They are the key ingredient in this recipe. We recommend to use jarred ones.
- Basil: Use fresh basil leaves, they take this hummus to the next level.
- Lemon juice: Always go with freshly squeezed.
- Garlic: Your best bet is to use fresh garlic, which has the best taste. Avoid using pre-peeled garlic, which does not have as robust a flavor as a fresh clove of garlic. Be sure to remove any green sprouts from the garlic before adding to the food processor, too.
- Olive oil
- Spices: We like to use ground cumin and smoked paprika.
- Pine nuts: These are optional, to garnish.
How to Make Sun Dried Tomato Hummus
It is really easy to make it. Your first step is to prepare the ingredients. With only a few ingredients, this step should not take too long.
- In a food processor, combine lemon juice, olive oil, garlic, sun dried tomatoes, basil leaves, cumin, smoked paprika, pepper and salt. Pulse until sun dried tomatoes are finely chopped.
- Add chickpeas and tahini. Process until smooth, scraping down the sides with a spatula when needed.
- With the food processor running, drizzle in 2 tablespoons of ice cold water. Process until creamy and smooth.
- Taste your hummus, and decide what it needs more of. Adjust according to taste.
❗If your hummus is still looking too grainy, we recommend adding 2 more tablespoons of ice cold water to help smooth the texture out.
- You can peel your chickpeas if you want. This helps to get a nicely smooth, creamy hummus texture. However, peeling your chickpeas is a little time consuming and tedious.
- We recommend adding ice water to smooth out your hummus. It’s a bit of a weird tip, but it really helps turn your hummus into a smoother, more ice cream-like consistency. This is especially important if your hummus looks grainy.
- Always use a strong food processor. You’ll want to process for four to five minutes. The quality and power of your food processor is really important. Processing for longer also helps to achieve a smoother, more restaurant-like consistency.
Sun Dried Tomato Hummus FAQs
Any leftovers will keep in an airtight container in the fridge for about a week. It often tastes even better the day after it’s made.
Tahini is a beautiful paste made from sesame seeds. It’s absolutely essential to hummus. If you can’t find any tahini, however, you can use olive oil instead.
Yes, you can definitely freeze this hummus. It will freeze for up to three months in an airtight container. We also recommend that you avoid filling it all the way up, because it expands as it freezes.
It goes great in salads, sandwiches, burgers, or just for dipping carrot sticks or pita bread in.
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If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!Print
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