13 Delicious Sun Dried Tomato Hummus Recipes

Are you ready to elevate your snack game with a burst of Mediterranean flavor? Sun-dried tomato hummus is not just a dip; it’s a vibrant, creamy delight that transforms any gathering or solo snack time into something special. From classic blends to innovative twists, we’ve rounded up 13 mouthwatering recipes that promise to dazzle your taste buds. Dive in and discover your next favorite hummus variation!

Classic Sun Dried Tomato Hummus

On a bustling afternoon, when the craving for something both nourishing and indulgent strikes, this Classic Sun Dried Tomato Hummus emerges as the perfect blend of rich flavors and creamy texture, promising to elevate any snack or meal.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup sun-dried tomatoes in oil, drained
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp water

Instructions

1. In a food processor, combine the chickpeas, tahini, sun-dried tomatoes, lemon juice, garlic, cumin, and salt. Process for 1 minute until the mixture is roughly chopped.
2. Scrape down the sides of the food processor with a spatula to ensure all ingredients are evenly incorporated.
3. With the processor running, slowly drizzle in the olive oil and water. Continue to process for 2-3 minutes until the hummus is smooth and creamy. Tip: For an extra smooth texture, peel the chickpeas before processing.
4. Taste the hummus and adjust the seasoning with more salt or lemon juice if needed. Tip: If the hummus is too thick, add water 1 tablespoon at a time until desired consistency is reached.
5. Transfer the hummus to a serving bowl and let it rest for 10 minutes to allow the flavors to meld. Tip: For a decorative touch, drizzle with olive oil and sprinkle with chopped sun-dried tomatoes before serving.

Silky and rich with a tangy kick from the sun-dried tomatoes, this hummus pairs beautifully with warm pita bread or as a vibrant spread on sandwiches. Its deep, savory notes also make it an excellent dip for fresh vegetables or a flavorful addition to a mezze platter.

Spicy Sun Dried Tomato Hummus

Fusing the bold flavors of sun-dried tomatoes with the creamy texture of traditional hummus, this Spicy Sun Dried Tomato Hummus is a vibrant twist on a classic favorite. Perfect for elevating your appetizer spread or adding a spicy kick to your midday snack, its rich aroma and deep red hue are as inviting as its taste.

Ingredients

• 1 cup dried chickpeas
• 1/4 cup tahini
• 1/4 cup sun-dried tomatoes (packed in oil)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup water

Instructions

1. Soak 1 cup dried chickpeas in water overnight, ensuring they are fully submerged for even softening.
2. Drain the chickpeas and transfer them to a pot. Cover with fresh water and bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 90 minutes, or until chickpeas are tender. Skim off any foam that forms on the surface.
4. Drain the chickpeas, reserving 1/4 cup of the cooking liquid for later use.
5. In a food processor, combine the cooked chickpeas, 1/4 cup tahini, 1/4 cup sun-dried tomatoes, 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp salt.
6. Process the mixture on high speed for 1 minute, then scrape down the sides of the bowl with a spatula to ensure even blending.
7. With the processor running, slowly add the reserved cooking liquid and 1/4 cup water through the feed tube, blending until the hummus is smooth and creamy.
8. Taste and adjust seasoning if necessary, then transfer to a serving bowl.

Creating a velvety smooth texture with a fiery undertone, this hummus pairs wonderfully with crisp vegetables or warm pita bread. Its smoky, spicy profile makes it a standout dish that’s as visually striking as it is delicious.

Roasted Garlic Sun Dried Tomato Hummus

Brimming with rich, savory flavors, this Roasted Garlic Sun Dried Tomato Hummus combines the deep, caramelized notes of roasted garlic with the tangy sweetness of sun-dried tomatoes, creating a dip that’s as versatile as it is delicious.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 3 cloves roasted garlic
• 1/4 cup sun-dried tomatoes, packed in oil and drained
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp water

Instructions

1. Preheat your oven to 400°F. Cut the top off a head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, roasted garlic cloves, sun-dried tomatoes, cumin, and salt. Process until smooth.
3. With the processor running, slowly add water until the hummus reaches your desired consistency. Tip: For extra smooth hummus, peel the chickpeas before processing.
4. Transfer the hummus to a serving bowl and drizzle with olive oil. Tip: Let the hummus sit for 30 minutes before serving to allow the flavors to meld.
5. Garnish with a sprinkle of cumin and a few pieces of sun-dried tomato for presentation. Tip: For a smoky flavor, try adding a pinch of smoked paprika.

Fluffy and velvety, this hummus boasts a perfect balance of flavors, with the roasted garlic and sun-dried tomatoes taking center stage. Serve it with warm pita bread or as a vibrant spread on sandwiches for an extra layer of flavor.

Sun Dried Tomato and Basil Hummus

Whisking together the vibrant flavors of the Mediterranean, this Sun Dried Tomato and Basil Hummus is a creamy, dreamy dip that’s as nutritious as it is delicious. Perfect for elevating your snack game or adding a gourmet touch to your gatherings, its rich hues and aromatic profile promise to delight the senses.

Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup sun-dried tomatoes in oil, drained
• 2 tbsp fresh basil leaves
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp water

Instructions

1. In a food processor, combine the chickpeas, tahini, sun-dried tomatoes, basil, lemon juice, garlic, salt, and black pepper. Process until the mixture is finely chopped.
2. With the processor running, slowly drizzle in the olive oil and water until the hummus is smooth and creamy. Tip: For an extra smooth texture, peel the chickpeas before processing.
3. Stop the processor and scrape down the sides with a spatula to ensure all ingredients are fully incorporated. Process for an additional 30 seconds.
4. Taste the hummus and adjust the seasoning if necessary. Tip: If the hummus is too thick, add water one tablespoon at a time until desired consistency is reached.
5. Transfer the hummus to a serving bowl and drizzle with a little olive oil. Tip: For a decorative touch, use the back of a spoon to create swirls on the surface of the hummus.

Finished with a silky texture and a bold, tangy flavor, this hummus pairs wonderfully with crisp vegetables or artisanal crackers. For a stunning presentation, garnish with a sprinkle of chopped basil and a few sun-dried tomato pieces.

Creamy Avocado Sun Dried Tomato Hummus

Masterfully blending the rich, buttery texture of avocado with the tangy depth of sun-dried tomatoes, this hummus variation offers a luxurious twist on the classic Middle Eastern dip. Perfect for elevating your appetizer spread or adding a gourmet touch to your midday snack.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 ripe avocado, peeled and pitted
• 1/4 cup sun-dried tomatoes, packed in oil and drained
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp cumin
• 2 tbsp olive oil
• 2 tbsp water

Instructions

1. In a food processor, combine the chickpeas, avocado, sun-dried tomatoes, tahini, lemon juice, garlic, salt, and cumin. Process until the mixture is roughly chopped.
2. With the processor running, slowly drizzle in the olive oil and water until the hummus is smooth and creamy. Tip: Scrape down the sides of the bowl as needed to ensure even blending.
3. Transfer the hummus to a serving bowl and let it sit for 10 minutes to allow the flavors to meld. Tip: Covering the bowl with plastic wrap during this time can enhance the flavor development.
4. Before serving, drizzle with a little extra olive oil and garnish with a sprinkle of cumin or a few pieces of sun-dried tomato for a beautiful presentation. Tip: For a smoother texture, peel the chickpeas before processing.

Heavenly creamy with a vibrant color, this hummus boasts a perfect balance of flavors—earthy, tangy, and slightly sweet. Serve it with crisp vegetable sticks, warm pita bread, or as a sophisticated spread on artisan sandwiches.

Sun Dried Tomato Hummus with Pine Nuts

Zesty and vibrant, this Sun Dried Tomato Hummus with Pine Nuts is a delightful twist on the classic Middle Eastern spread, offering a rich depth of flavor and a luxurious texture that’s perfect for elevating your appetizer game.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 2 tablespoons water

Instructions

1. Drain the soaked chickpeas and rinse under cold water. Transfer to a pot, cover with water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 90 minutes until very tender. Drain and let cool slightly.
2. In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, sun-dried tomatoes, toasted pine nuts, cumin, and salt. Process until the mixture is finely ground.
3. With the processor running, slowly drizzle in the olive oil and water until the hummus is smooth and creamy. Scrape down the sides as needed to ensure even blending.
4. Transfer the hummus to a serving bowl and let it rest for 30 minutes at room temperature to allow the flavors to meld.
5. Before serving, drizzle with additional olive oil and sprinkle with a few extra toasted pine nuts for garnish.

Exquisite in its balance, this hummus boasts a creamy texture punctuated by the chewiness of sun-dried tomatoes and the crunch of pine nuts. Serve it with warm pita bread or as a sophisticated spread for vegetable crudités.

Herbed Sun Dried Tomato Hummus

Amidst the bustling rhythm of summer gatherings, a bowl of Herbed Sun Dried Tomato Hummus offers a vibrant, flavorful escape, blending the earthy depth of chickpeas with the tangy sweetness of sun-dried tomatoes and the aromatic whisper of fresh herbs.

Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water

Instructions

1. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, and minced garlic. Process until smooth, about 2 minutes.
2. Add the sun-dried tomatoes, parsley, basil, salt, and black pepper to the food processor. Process for an additional 1 minute until the herbs and tomatoes are finely incorporated.
3. With the processor running, slowly add the water through the feed tube until the hummus reaches your desired consistency. Tip: The hummus should be creamy but hold its shape when scooped.
4. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and garnish with a sprinkle of chopped parsley and basil for a fresh, colorful finish. Tip: For an extra touch of elegance, serve with a side of warm, toasted pita bread or crisp vegetable crudités.
5. Allow the hummus to sit for 10 minutes before serving to let the flavors meld together beautifully. Tip: This resting period enhances the depth of flavor, making it even more irresistible.

Creamy yet robust, this Herbed Sun Dried Tomato Hummus is a testament to the magic of simple ingredients transformed into something extraordinary. Its velvety texture and bright, herbaceous notes make it a standout dish that’s as versatile as it is delicious, perfect for dipping, spreading, or even as a vibrant sandwich layer.

Sun Dried Tomato Hummus with Olives

This Sun Dried Tomato Hummus with Olives is a vibrant twist on the classic Middle Eastern dip, blending the rich, tangy flavors of sun-dried tomatoes and briny olives into a smooth, creamy base. Perfect for elevating your appetizer spread or adding a gourmet touch to your weekday snacks.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup sun-dried tomatoes in oil, drained
• 1/4 cup kalamata olives, pitted
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 cup extra virgin olive oil
• Salt to taste

Instructions

1. In a food processor, combine the chickpeas, tahini, sun-dried tomatoes, olives, lemon juice, garlic, and cumin. Process until the mixture is finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the hummus is smooth and creamy. Tip: For an extra smooth texture, process for an additional minute after adding the oil.
3. Taste the hummus and adjust the seasoning with salt if needed. Tip: The olives and sun-dried tomatoes add saltiness, so taste before adding extra salt.
4. Transfer the hummus to a serving bowl and let it rest for at least 30 minutes before serving to allow the flavors to meld. Tip: Cover with plastic wrap directly on the surface to prevent a skin from forming.

The finished hummus boasts a velvety texture with a bold, umami-rich flavor profile, thanks to the sun-dried tomatoes and olives. Serve it with warm pita bread, crisp vegetables, or as a luxurious spread on sandwiches for a Mediterranean-inspired meal.

Smoky Sun Dried Tomato Hummus

Delightfully rich and imbued with a deep, smoky essence, this Sun Dried Tomato Hummus transforms the classic Middle Eastern spread into a vibrant, flavor-packed delight. Perfect for elevating your appetizer game, it pairs beautifully with crisp vegetables or artisanal breads.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup sun-dried tomatoes in oil, drained
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp water

Instructions

1. In a food processor, combine the chickpeas, tahini, sun-dried tomatoes, lemon juice, olive oil, minced garlic, smoked paprika, and salt.
2. Process the mixture on high speed for 1 minute, then scrape down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated.
3. Add 2 tablespoons of water to the mixture and process for an additional 2 minutes, or until the hummus reaches a smooth, creamy consistency. Tip: For an even smoother texture, let the food processor run for an extra minute.
4. Taste the hummus and adjust the seasoning with more salt or lemon juice if desired. Tip: The flavor of the hummus will deepen after resting, so consider making it a few hours ahead of serving.
5. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil and a sprinkle of smoked paprika for garnish. Tip: For a decorative touch, use the back of a spoon to create swirls on the surface of the hummus before garnishing.

Notably creamy with a bold smoky tang, this hummus is a testament to how a few quality ingredients can create something extraordinary. Serve it alongside warm pita bread or as a sophisticated spread for your next charcuterie board.

Sun Dried Tomato Hummus with Roasted Red Peppers

Nothing elevates a simple gathering like a bowl of Sun Dried Tomato Hummus with Roasted Red Peppers, a dish that marries the deep, umami richness of sun-dried tomatoes with the sweet, smoky notes of roasted red peppers. This creamy, vibrant spread is not only a feast for the eyes but also a testament to the power of combining simple, quality ingredients.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup sun-dried tomatoes in oil, drained
• 1/2 cup roasted red peppers, drained
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp water

Instructions

1. In a food processor, combine the chickpeas, tahini, sun-dried tomatoes, roasted red peppers, lemon juice, garlic, cumin, and salt. Process until smooth, about 2 minutes.
2. With the processor running, slowly add the olive oil and water through the feed tube to achieve a creamy consistency. Tip: For an extra smooth hummus, peel the chickpeas before processing.
3. Stop the processor and scrape down the sides with a spatula to ensure all ingredients are fully incorporated. Process for another 30 seconds.
4. Transfer the hummus to a serving bowl and let it rest for 10 minutes to allow the flavors to meld. Tip: Covering the bowl with plastic wrap during this time prevents a skin from forming on the surface.
5. Before serving, drizzle with a little extra olive oil and garnish with a sprinkle of cumin or chopped sun-dried tomatoes for a visually appealing finish. Tip: For a smoother texture, adjust the consistency with additional water, one tablespoon at a time, until desired.

Heirloom carrots or crisp pita chips serve as the perfect vehicles for this hummus, whose velvety texture and complex flavor profile make it a standout. The smokiness of the roasted peppers and the tangy depth of the sun-dried tomatoes create a harmonious blend that’s both sophisticated and satisfying.

Lemon Infused Sun Dried Tomato Hummus

Vibrant and bursting with flavor, this Lemon Infused Sun Dried Tomato Hummus is a delightful twist on the classic Middle Eastern dip, perfect for elevating your appetizer game with its bright citrus notes and rich, umami depth.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, packed in oil, drained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons water

Instructions

1. Drain the soaked chickpeas and rinse under cold water. Transfer to a pot, cover with water, and bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 60 minutes, or until chickpeas are tender. Skim off any foam that forms on the surface.
3. Drain the chickpeas, reserving 1/4 cup of the cooking liquid. Let cool for 10 minutes.
4. In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, sun-dried tomatoes, cumin, and salt. Process until smooth, about 2 minutes.
5. With the processor running, slowly add the olive oil and reserved cooking liquid through the feed tube. Adjust consistency with water, 1 tablespoon at a time, until desired smoothness is achieved.
6. Transfer the hummus to a serving bowl, drizzle with additional olive oil, and garnish with a sprinkle of cumin or a few sun-dried tomato pieces for presentation.

Fluffy and velvety, this hummus boasts a perfect balance of tangy lemon and savory sun-dried tomatoes, making it an irresistible spread for warm pita bread or a vibrant addition to a mezze platter.

Sun Dried Tomato Hummus with Feta Cheese

Lusciously creamy with a tangy twist, this Sun Dried Tomato Hummus with Feta Cheese blends the rich, deep flavors of sun-dried tomatoes with the sharp, salty bite of feta, creating a dip that’s as visually stunning as it is delicious.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup sun-dried tomatoes in oil, drained
• 1/4 cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water

Instructions

1. In a food processor, combine the chickpeas, tahini, sun-dried tomatoes, feta cheese, lemon juice, and minced garlic.
2. Process the mixture on high speed for 1 minute, scraping down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated.
3. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
4. Add the salt and black pepper, then process for an additional 30 seconds to blend the seasonings evenly throughout the hummus.
5. If the hummus is too thick, gradually add water, 1 tablespoon at a time, until the desired consistency is achieved.
6. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil and a sprinkle of crumbled feta cheese for garnish.

Zesty and vibrant, this hummus boasts a velvety texture that pairs beautifully with crisp vegetables or warm pita bread. For an extra touch of elegance, serve it topped with a few whole sun-dried tomatoes and a sprig of fresh basil.

Sun Dried Tomato Hummus with a Kick of Chili

Just when you thought hummus couldn’t get any more irresistible, this sun-dried tomato version with a fiery chili twist elevates the classic to new heights. Perfect for those who cherish bold flavors and creamy textures, this dish is a testament to the magic of simple ingredients transformed.

Ingredients

• 1 cup dried chickpeas
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic
• 1/2 cup sun-dried tomatoes
• 1 tsp chili flakes
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/2 cup water

Instructions

1. Soak 1 cup dried chickpeas in water overnight, ensuring they’re fully submerged for even softening.
2. Drain and rinse the chickpeas, then transfer them to a pot. Cover with fresh water and bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 90 minutes, or until chickpeas are tender. Skim off any foam that forms on the surface.
4. Drain the chickpeas, reserving 1/2 cup of the cooking water for later use.
5. In a food processor, combine the cooked chickpeas, 3 tbsp tahini, 2 tbsp lemon juice, 2 cloves garlic, 1/2 cup sun-dried tomatoes, 1 tsp chili flakes, and 1/2 tsp salt. Process until the mixture is coarse.
6. With the processor running, slowly drizzle in 1/4 cup olive oil and the reserved cooking water until the hummus is smooth and creamy. Adjust thickness with additional water if necessary.
7. Transfer the hummus to a serving bowl and let it rest for 30 minutes at room temperature to allow the flavors to meld.

Silky smooth with a vibrant kick, this hummus pairs wonderfully with warm pita or as a bold spread on sandwiches. The sun-dried tomatoes lend a sweet depth, while the chili flakes introduce a warmth that lingers pleasantly on the palate.

Conclusion

Savory, versatile, and bursting with flavor, these 13 sun-dried tomato hummus recipes are a must-try for any home cook looking to spice up their snack game. Whether you’re a hummus aficionado or new to the spread, there’s a recipe here to delight your taste buds. Don’t forget to share your favorite in the comments and pin this article to your Pinterest board for easy access to these delicious creations!