Easy Sun-Dried Tomato Hummus Recipe (Creamy & Delicious in 5 Minutes)

A Mediterranean-Inspired Hummus with a Bold Twist

Hummus is already a favorite in kitchens around the world, but this Sun-Dried Tomato Hummus recipe takes the classic dip to a whole new level. It’s rich, creamy, tangy, and bursting with savory umami from sun-dried tomatoes — and best of all, it takes just 5 minutes to make.

Perfect for dipping, spreading, or spooning straight from the blender, this hummus is your new go-to for party platters, snack boards, sandwiches, wraps, and even pasta bowls. With only a few pantry ingredients and a food processor, you’ll have a restaurant-quality dip ready in no time.

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Why You’ll Love This Recipe

• ✅ 5-minute prep
• ✅ No cooking required
• ✅ Vegan, gluten-free & high-protein
• ✅ Meal-prep & freezer friendly
• ✅ Delicious twist on a classic favorite

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Key Ingredients

🥫 Chickpeas (Garbanzo Beans)

The base of any traditional hummus. You can use canned or cooked dried chickpeas.

🌞 Sun-Dried Tomatoes

Adds a deep, tangy, umami-rich flavor. Use oil-packed for best texture and richness.

🧄 Garlic

Raw garlic adds boldness. Roast it for a sweeter, mellow taste.

🍋 Lemon Juice

Adds brightness and acidity to balance the richness.

🥄 Tahini

This creamy sesame paste gives hummus its signature texture.

🫒 Olive Oil

Adds smoothness and depth. Use a high-quality extra virgin variety.

🧂 Salt + Spices

Cumin, smoked paprika, or chili flakes can elevate the flavor.

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Ingredients List

Yield: ~1 ¾ cups (serves 6–8 as a dip)

• 1 can (15 oz) chickpeas, drained & rinsed
• ½ cup oil-packed sun-dried tomatoes (drain excess oil)
• 1–2 tbsp tahini
• 2 cloves garlic
• 2 tbsp fresh lemon juice
• 2–3 tbsp olive oil
• ¼ tsp ground cumin (optional)
• Salt, to taste
• 2–4 tbsp cold water (for blending)

Optional Garnishes:

• Chopped sun-dried tomatoes
• Olive oil drizzle
• Paprika or za’atar
• Fresh parsley

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Equipment Needed

• Food processor or high-speed blender
• Measuring spoons & cups
• Spatula
• Bowl for serving

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Step-by-Step Instructions

Step 1: Add Ingredients to Blender

In the bowl of a food processor, add:

• Chickpeas
• Sun-dried tomatoes
• Garlic
• Lemon juice
• Tahini
• Olive oil
• Spices

Pulse a few times to break down the ingredients.

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Step 2: Blend Until Smooth

• Blend for 30–60 seconds, then scrape down the sides.
• Add cold water 1 tbsp at a time and blend again until you reach your desired consistency — smooth, creamy, and spreadable.

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Step 3: Taste and Adjust

• Add more salt, lemon, tahini, or olive oil to suit your flavor preference.
• If it’s too thick, add a bit more water or oil.

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Step 4: Serve

• Spoon into a shallow bowl and create swirls with the back of a spoon.
• Drizzle with olive oil and top with your favorite garnishes.

🧊 Store in an airtight container for up to 5–6 days in the fridge or freeze in portions for up to 2 months.

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Flavor Profile

This hummus is:

• Creamy and rich thanks to tahini and olive oil
• Tangy and sweet from the sun-dried tomatoes
• Savory and satisfying, with garlic and lemon bringing balance
• Earthy and warm with optional cumin or smoked paprika

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Tips for the Creamiest Hummus

1. Peel chickpeas (optional but effective): If time allows, slip the skins off for ultra-smooth results.
2. Use ice water: Helps whip the hummus into a fluffier texture.
3. Don’t skip tahini: It’s key to the creaminess.
4. Use a powerful blender or food processor for a silky finish.

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Creative Serving Ideas

As a Dip:

• Pita chips, raw vegetables, crackers, tortilla chips

As a Spread:

• Sandwiches & wraps
• Bagels & toast
• Burger buns

As a Bowl Base or Topper:

• Grain bowls with quinoa or rice
• Roasted veggies
• Mediterranean bowls with falafel, olives, cucumber

As a Sauce:

• Loosen with water or lemon juice to use as a pasta sauce or dressing

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Variations & Add-Ins

• Spicy Kick: Add ½ tsp chili flakes or a roasted red pepper
• Herby: Blend in basil, parsley, or cilantro
• Cheesy: Stir in 2 tbsp nutritional yeast for a “cheesy” flavor (vegan)
• Roasted Garlic Version: Swap raw garlic for roasted garlic cloves
• No Tahini? Substitute with plain Greek yogurt or omit entirely

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Make-Ahead & Storage Tips

• Store in an airtight container in the refrigerator for 5–6 days
• Freeze in small portions (ice cube tray or snack containers) for up to 2 months
• Stir well before serving — oils may separate slightly in storage

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Nutrition Highlights (Per 2-Tbsp Serving)

• Calories: ~80
• Protein: 2g
• Carbs: 5g
• Fat: 6g
• Fiber: 1g

Naturally vegan, gluten-free, and dairy-free!

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Occasions to Serve

• Mezze or snack platters
• Picnic baskets
• Meal-prep lunches
• Holiday appetizer boards
• Pre-dinner nibbles
• Post-workout snack

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Pairing Ideas

Drinks:

• Iced mint tea
• Sparkling water with lemon
• Dry rosé or Sauvignon Blanc (if pairing with wine)

Food:

• Mediterranean platters with olives, cucumber, and pita
• Flatbreads or naan
• Feta-stuffed peppers or grape leaves

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FAQ

Can I use dry sun-dried tomatoes?

Yes — but soak them in warm water for 20 minutes to rehydrate before blending.

Can I skip tahini?

Yes, but the result will be less creamy. Add a bit more olive oil to compensate.

Can I make it spicy?

Absolutely — chili flakes, cayenne, or harissa are great spicy additions.

Can I use dried chickpeas?

Yes. Cook 1/2 cup dried chickpeas until soft (~1.5 cups cooked). Remove skins for ultra-creamy texture.

Is this freezer-friendly?

Yes. Freeze in portions, thaw overnight in fridge, stir well before serving.

Final Thoughts: A Quick & Crowd-Pleasing Mediterranean Favorite

This Sun-Dried Tomato Hummus is proof that you don’t need a lot of time or ingredients to make something spectacular. With its deep, tangy flavor and ultra-creamy texture, it’s guaranteed to become your new go-to dip, spread, and flavor booster for every meal or occasion.

Once you try it, you’ll want to keep a batch in your fridge all the time.

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