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+ servings
hummus in bowl with sundried tomatoes on top
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5 from 10 votes

Sun Dried Tomato Hummus

A creamy dreamy hummus appetizer perfect for any gathering for all special diets
Course Appetizer
Cuisine Mediterranean
Diet Diabetic, Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 7 minutes
Servings 6 1/4 cup
Calories 179kcal
Author Tracy


  • 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


  • 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!


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.  
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.


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