With a bright and sunny summery flavour, sun dried tomato hummus is a reminder of warm weather at any time of year. You need just 7 ingredients to make this dip. Pictured is topped with vegan tapenade, totally optional, but an excellent pairing!

For some more flavourful hummus dips, try my roasted garlic hummus, earthy beet hummus dip, and roasted carrot hummus.

A light orange hummus topped with olive tapenade in a picnic setting.
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Ingredients

Sun dried tomato hummus ingredients with labels.

Ingredient Notes and Substitutions

  • Chickpeas: canned or cooked yourself. See how to cook beans in the oven.
  • Sun dried tomatoes: this should be the type that comes in a jar with oil. The hummus uses less oil to compensate for this, so if you're using packed tomatoes rather than jarred, you'll need to add more olive oil.
  • Tahini: use any tahini you like, but note that darker varieties will make for a darker hummus. I like the most common light tahini.

Step by Step

Tomato hummus steps 1 and 2, before and after blending.

Step 1: add all of the ingredients to a food processor or blender.

Step 2: mix on high until very smooth, adding water to thin if needed.

Top Tips

  • Don't sub other tomatoes: plain dried tomatoes (the crispy ones) won't work here. You need the soft, sun dried tomatoes stored in oil for the best results.
  • Season to taste: different brands of tomatoes will contain different amounts of salt, so consider the amount called for to be a guideline. You may want to add less or more depending on personal preference.
  • Add water as needed: I prefer to add a splash of water to thin my hummus rather than more oil. It keeps the tahini taste coming through as it should, and keeps the hummus from being too rich.

How to Store

Storage: keep sun dried tomato hummus in a sealed container in the fridge for up to a week. I recommend storing the tapenade separately if you plan on adding it.

Freezing: store in an airtight container in the freezer for up to 2 months, without tapenade. Thaw in the fridge and stir before serving.

FAQ

Do sun-dried tomatoes need to be soaked?

They don't if you buy the ones stored in oil, as recommended here. Vacuum packed sun dried tomatoes usually do need to be rehydrated before use.

Can I use the oil from a jar of sun dried tomatoes?

Definitely! Many are stored in olive oil, and that's a perfect addition to sun dried tomato hummus. Use the oil to replace the plain olive oil in the recipe for an extra tomato boost.

How important is tahini in hummus?

Tahini is a main ingredient in hummus and while other ingredients can be substituted (see tahini substitutes) it's a good idea to buy a jar to use if you plan on making your own hummus.

If you make this Sun Dried Tomato Hummus or any other vegan dips on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.

Recipe

A light orange hummus topped with olive tapenade in a picnic setting.
Print Recipe
5 from 2 votes

Sun Dried Tomato Hummus

With a bright and sunny summery flavour, sun dried tomato hummus is a reminder of warm weather at any time of year. You need just 7 ingredients.
Prep Time5 minutes
Total Time5 minutes
Servings: 6

Equipment

  • Measuring cups and spoons
  • Food processor

Ingredients

  • 1 ½ Cups Cooked Chickpeas or 1 15-oz. can, rinsed and drained
  • ½ Cup Sun Dried Tomatoes in oil
  • ¼ Cup Tahini
  • ¼ Cup Lemon Juice
  • 3 Cloves Garlic
  • 2 tablespoons Olive Oil
  • ½ teaspoon Sea Salt to taste
  • Water to thin as needed

Instructions

  • Add all ingredients but water to a food processor or blender. Mix on high speed until very smooth, adding a splash of water if needed to thin the hummus.
    1 ½ Cups Cooked Chickpeas, ½ Cup Sun Dried Tomatoes, ¼ Cup Tahini, ¼ Cup Lemon Juice, 3 Cloves Garlic, 2 tablespoons Olive Oil, ½ teaspoon Sea Salt
  • Taste and adjust the salt and lemon juice levels to suit your taste. Store in a sealed container in the fridge for up to a week, and serve topped with olive tapenade.
    Water to thin

Notes

This makes about 2 cups of hummus in total.

Nutrition

Serving: 1g | Calories: 231kcal

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