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Bowl of sun-dried tomato hummus surrounded by pita bread, lemon slices, baby tomatoes, olives, and cucumber slices

If you love hummus and the rich flavor of tomatoes, you’ll ADORE this simple sun-dried tomato hummus. It’s SO versatile, creamy, easy to make, and adds instant flavor to just about everything. Enjoy it on pita, veggies, crackers, sandwiches, and more.

It’s perfect for parties, picnics, meal prep, road trips, and everything in between! Just 15 minutes and a food processor or blender required. Let’s make hummus!

Chickpeas, tahini, sun-dried tomatoes, chickpea brine, olive oil, garlic, lemon wedges, dried oregano, and salt

This recipe is adapted from the Simple Sun-Dried Tomato Hummus in our cookbook! We made a few modifications to ensure it works well with different types and brands of sun-dried tomatoes. There should be no obstacles when the hummus craving hits (hummus lovers, unite)! Learn about the origins of hummus, and the OG hummus lovers, here.

Sun-dried tomatoes soaking in a liquid measuring cup with other ingredients around it

This recipe works with two options: sun-dried tomatoes packed in oil and those that are harder and dry. Soaking the sun-dried tomatoes in warm water softens them to encourage blending (if using dry) and removes some of the flavor of the brine (if using sun-dried tomatoes packed in oil).

Pouring chickpea brine into a food processor over garlic, chickpeas, sun-dried tomatoes, tahini, olive oil, and dried oregano

Then we drain and add to a food processor or blender with chickpeas, garlic, tahini, lemon juice, salt, dried oregano, and olive oil. Adding the chickpea brine from the can ensures a super creamy, easy-to-blend hummus!

Lastly, transfer to a serving bowl and garnish with (optional) olive oil, toasted pine nuts, and smoked paprika to make it pretty and add textural contrast!

Slice of pita bread dipped into a bowl of sun-dried tomato hummus topped with pine nuts, olive oil, and smoked paprika

We hope you LOVE this sun-dried tomato hummus! It’s:

Creamy
Bright
Snack-able
Versatile
Quick & easy
& SO good!

It’s a gorgeous dip perfect with sliced veggies, pita bread, and/or crackers. Or enjoy it in a wrap with Crispy Baked Tofu with Italian Herbs or Pesto Baked Chicken Thighs.

More Homemade Hummus Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Dipping a slice of pita bread into a bowl of homemade sun-dried tomato hummus

Prep Time 15 minutes

Total Time 15 minutes

Servings 10 (~1/4-cup servings)

Course Dip

Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 5-7 Days

Prevent your screen from going dark

  • 1/2 cup loosely packed sun-dried tomatoes (preferably dry // if in oil, drain and see notes* // we like Mediterranean Organic or Mezzetta)
  • 1 (15 oz.) can chickpeas, drained, liquid reserved
  • 2-4 medium cloves garlic, peeled (depending on how garlicky you like it)
  • 1/4 cup tahini (find our tahini review here)
  • 3 Tbsp lemon juice*
  • 1/2-3/4 tsp sea salt (depending on preference + saltiness of chickpea brine)
  • 1 tsp dried oregano
  • 2-4 Tbsp olive oil
  • 1/4 -1/2 cup chickpea brine (reserved from draining chickpeas)

GARNISH optional

  • Olive oil
  • Toasted pine nuts
  • Smoked paprika

  • Soak the sun-dried tomatoes in a bowl of warm water for 5 minutes to soften. If using sun-dried tomatoes packed in oil, soaking will help remove some of the acidic flavor of the brine. Drain well.

  • Drain the chickpeas, reserving the liquid (chickpea brine) from the can to add as needed later.

  • Add all ingredients to a food processor or blender, starting with the lesser amounts where ranges are provided. Blend until creamy and smooth, scraping down the sides as needed. Add more chickpea brine a little at a time for creaminess and to encourage blending (we used another 1/4 cup). Taste and adjust, adding more lemon juice for brightness or salt for overall flavor.
  • Transfer to a serving bowl and garnish with (all optional) additional olive oil, paprika, and toasted pine nuts. Serve with pita, veggies, crackers, pesto chicken, and more.

  • Leftovers will keep covered in a sealed container in the refrigerator for 5-7 days or in the freezer for 1 month or longer.

*Slightly adapted from the Simple Sun-Dried Tomato Hummus in our Everyday Cooking cookbook.
*If using sun-dried tomatoes packed in oil, note that some brands are acidic due to the inclusion of ascorbic and/or citric acid. Soaking the tomatoes in water in step 1 helps remove some of the acidity, but we also suggest starting with just 1 Tbsp lemon juice and working your way up to taste.
*Recipe as written makes ~2 ½ cups of hummus.
*Nutrition information is a rough estimate calculated with lesser amounts where ranges are provided and without optional ingredients.

Serving: 1 (quarter-cup) serving Calories: 104 Carbohydrates: 9.1 g Protein: 3.3 g Fat: 6.7 g Saturated Fat: 0.9 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 188 mg Potassium: 157 mg Fiber: 2.5 g Sugar: 2.3 g Vitamin A: 6 IU Vitamin C: 3 mg Calcium: 43 mg Iron: 1.1 mg



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