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Home » Gluten free » Sun-Dried Tomato Hummus

Sun-Dried Tomato Hummus

January 23, 2016 by Tracy | Updated July 15, 2020 This post may contain affiliate links. Read my disclosure policy.

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a bowl of hummus with sun-dried tomatoes with Pinterest pin text.
a bowl of hummus with sun-dried tomatoes with Pinterest pin text.

Make your own Sun-Dried Tomato Hummus from scratch for a super healthy, creamy, dreamy, gluten-free, and vegan appetizer or snack!

a bowl of hummus with sun-dried tomatoes in front of carrots.

Where are my others snackers at? Anyone else who would rather graze all day than sit down and have one big meal? That's me, 100%. Committing to a whole plate/dish is just way too limiting, am I right? That's why we have our own arsenal of healthy, homemade snacks from scratch including this Sun-Dried Tomato Hummus!

Not only is it incredibly easy and fast to make, but you can also serve it with almost anything. Crudité, crackers, chips, baguette slices - the possibilities are endless! And it's completely customizable, too!

Simple, Easy Ingredients

a food processor with chickpeas and sun-dried tomatoes.
  • Chickpeas - Also known as garbanzo beans, are the heart of hummus. High in protein, fiber, vitamins, and minerals, they are so healthy.
  • Tahini - This sesame seed paste is also vital to hummus. Did you know that you can make your own from scratch in just minutes, too??
  • Oil - Key to making your homemade hummus creamy and dreamy. We use and good extra virgin olive oil or vegetable or canola oil. Something neutral in flavor.
  • Sun-Dried Tomatoes - Use your favorite kind or make your own!
  • Garlic, Salt, Lemon - All for added flavor! No fresh garlic? No problem - you can of course use garlic powder, too.

No Tahini? No problem! When we've been out of our homemade tahini but still really want homemade hummus, we substitute Sesame Oil!

Dried or Canned Chickpeas? You can use either! If using dried, Alton Brown's method of slow cooking the chickpeas makes the absolutely creamiest hummus!

Minutes to Make

a food processor with blended hummus.

Honestly, the hardest part of this recipe will be cleaning your food processor!

Step 1: Add everything except the oil in the food processor or a blender.

Step 2: Blend until well combined and then slowly add the oil while food processor or blender is running to create a creamy dreamy homemade hummus!

a bowl of hummus with sun-dried tomatoes in front of carrots.

Step 3: Drizzle on some more oil and top with some chopped sun-dried tomatoes and serve with your hummus vessel of choice!

Serve and enjoy!

Our Other Favorite Dips

  • Dill Onion Dip
  • Fresh Spinach Guacamole
  • Fresh Green Salsa
  • Fresh, Easy Pico de Gallo
  • Fry Sauce From Scratch
  • Homemade Ranch Dressing Mix

Happy Snacking!

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

hummus in bowl with sundried tomatoes on top

Sun Dried Tomato Hummus

A creamy dreamy hummus appetizer perfect for any gathering for all special diets
5 from 10 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Total Time: 7 minutes
Servings: 6 1/4 cup
Author: Tracy

Equipment

  • Food Processor

Ingredients

  • 1.5 cups cooked cooked chickpeas or 1 16 oz can* skins removed
  • 1/4 cup Sun-dried tomatoes packed in oil removed from oil + 1-2 tablespoons chopped as reserved for garnish
  • 2 cloves garlic
  • 1/2 lemon juiced about 1 tablespoon
  • 1/4 cup tahini or 2 tablespoons sesame oil
  • 2-3 tablespoon extra virgin olive oil or another neutral oil
  • 1/2 teaspoon salt
  • 1/8-1/4 cup water or oil

Instructions

  • Add all ingredients except oil and water and reserved sun dried tomatoes for garnish to food processor and blend. While blending, slowly add the oil.
  • Blend until creamy, stopping once to scrape down sides.
  • Once all of the olive oil is added, for desired creaminess, while still blending, add a little water, a tablespoon at a time for desired creaminess, or add more oil.
  • Serve with raw veggies, crackers, or chips!

Notes

This recipe makes about 1 1/2 cups of hummus.
Adjust Creaminess: Slowly add the oil while ingredients are blending.  Once you have added all of the oil, if you want it creamier, you can add some water a tablespoon at a time, or more oil.  
Substitutes:
Tahini: If you don't have any tahini, you can substitute 2 tablespoons of sesame oil to add the sesame flavor. 
Garlic: Substitute 1/4 teaspoon of garlic powder for 2 garlic cloves.
Oil: Use vegetable or canola in place of extra virgin olive oil - although olive oil adds the best flavor for an authentic hummus.

Nutrition

Calories: 179kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 213mg | Potassium: 244mg | Fiber: 4g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg
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Comments

  1. Erin Thornley

    July 13, 2022 at 11:43 am

    Great recipe, but no need to add oil. Water will work. Love the sun dried tomato addition as I usually just use roasted red peppers (make my own). Thanks for showing how easy it is to make Tahini which also does not need oil!

    Reply
  2. Diane

    February 04, 2016 at 3:28 pm

    Yummy! I love how you make every element of your dish from scratch! We are like minded. I made our own dried tomatoes this year from our garden. They are amazing! I can't wait to try out this hummus recipe with them!

    Reply
  3. Noor

    February 01, 2016 at 1:30 am

    Who doesn't love a good variation of hummus? Sun-dried tomatoes yummm.

    Reply
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Hi, I'm Tracy!

Mom of two, lover of cheese, spinach, and replacing a box or jar of premade anything with a from scratch version. Here you'll find our whole foods recipes that'll add some easy, approachable from scratch flair to your cooking! Read More…

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