Sun dried tomato hummus

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A vibrant, thick hummus perfect for dipping and sandwiches.

Preparation time: 15
Cooking time: 2 hours

Difficulty: Easy - for beginners
Serves: 8

Dietary guidance: v v n g d 

Tags: healthy · main · side ·


6 cups cooked chickpeas
1/2 cup sesame tahini
1/4 cup olive oil
1/2 cup sun dried tomatoes in oil (+ extra oil as needed)
1/2 cup fire roasted red peppers
1 tblsp cumin
1 tblsp garlic powder
1 tblsp lemon juice
1 tblsp salt (+/- to your taste)
1 tsp black pepper
2 tblsp water if needed


I prefer the dried chickpeas. Soak the peas overnight and boil until cooked but still firm. Drain. Can be cooked and refrigerated for a few days beforehand. Assembly of hummus takes only a few minutes; this is the part of the recipe that takes 2 hours. Some people prefer canned chickpeas, so feel free to use those if you'd rather but be aware most brands are salted.

Place all ingredients in food processor. Include a little oil from the sun-dried tomatoes and a little water from the roasted red peppers for extra flavor. Blend until creamy. Taste for salt - sometimes it takes a lot and sometimes not so much.

For variation, you can swap out green olives and artichoke hearts for the sun-dried tomatoes and roasted red peppers. This makes a green-hued hummus that some people prefer - of course again only salt after everything is blended and you have a chance to taste it.

For both types of hummus some people like extra acid, in which case just add a little extra lemon juice. This brightens up the hummus and helps it last a little longer too.

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