If you are looking for a vibrant, flavorful, and absolutely irresistible dip to brighten up any snack or meal, let me introduce you to this Simple Sun-Dried Tomato Hummus Recipe. It’s not just hummus with a twist; it’s a sun-kissed, garlicky, and creamy delight that transforms everyday chickpeas into a spread worthy of any gathering. Whether you’re an experienced hummus lover or trying it for the first time, this recipe brings a burst of Mediterranean sunshine to your table with its perfect balance of tangy lemon, smoky sun-dried tomatoes, and a touch of oregano.
Ingredients You’ll Need
The magic of this Simple Sun-Dried Tomato Hummus Recipe lies in its simple yet carefully chosen ingredients, each adding texture, richness, or flavor. From the creamy tahini to the vibrant sun-dried tomatoes, every element plays a crucial role in creating that luscious, smooth dip that’s anything but ordinary.
- Sun-dried tomatoes (1/2 cup): Choose dry-packed for concentrated flavor; if using oil-packed, be sure to drain well to avoid excess oil.
- Chickpeas (1 can, 15 oz): The hummus base, offering creaminess and plant-based protein; save the liquid to adjust consistency.
- Garlic (2-4 cloves): Adds a punch of zest; adjust the amount based on how garlicky you like your hummus.
- Tahini (1/4 cup): Creamy sesame paste that adds depth and a nutty richness.
- Lemon juice (3 Tbsp): Brings bright acidity that balances the creaminess and spices.
- Sea salt (1/2-3/4 tsp): Enhances all the flavors, tailored to your taste and the saltiness of your chickpea brine.
- Dried oregano (1 tsp): Adds an earthy Mediterranean herbal note that pairs beautifully with tomatoes.
- Olive oil (2-4 Tbsp): Provides silkiness and a luxurious mouthfeel; also perfect for garnishing.
- Chickpea brine (1/4-1/2 cup): Reserved from the can, it’s the secret to a perfectly smooth texture without watering down flavors.
How to Make Simple Sun-Dried Tomato Hummus Recipe
Step 1: Prepare Your Ingredients
Start by draining the chickpeas, keeping the liquid aside for later. If your sun-dried tomatoes are packed in oil, give them a good drain to avoid extra oiliness. Peel your garlic cloves and measure out your tahini, lemon juice, and spices. Having everything ready simplifies the blending process and ensures the best results.
Step 2: Blend the Base
In a food processor, combine the drained chickpeas, sun-dried tomatoes, garlic cloves, tahini, lemon juice, sea salt, and dried oregano. Pulse to break down the ingredients until a rough mixture forms. This step infuses the chickpeas with the punchy flavors of sun-dried tomato and garlic, laying the foundation for your hummus.
Step 3: Add Liquid for Creaminess
Slowly pour in the reserved chickpea brine and olive oil while the food processor runs. This gradual addition helps achieve that smooth, creamy texture characteristic of the perfect hummus. Blend until the mixture is silky with no visible chunks.
Step 4: Taste and Adjust
Give your hummus a taste test. Add extra lemon juice for zing, more salt to enhance the flavors, or additional olive oil for richness. Adjust garlic or oregano if you want to boost those specific notes. This step is all about personalization to make the Simple Sun-Dried Tomato Hummus Recipe truly yours.
How to Serve Simple Sun-Dried Tomato Hummus Recipe
Garnishes
Elevate your hummus presentation with a drizzle of high-quality olive oil for a glossy finish, a sprinkle of smoked paprika for a subtle smoky undertone, and toasted pine nuts for delightful crunch. These garnishes not only add flavor but also create a beautiful, inviting dip that guests will admire.
Side Dishes
This hummus pairs wonderfully with warm pita bread, crunchy vegetable sticks like cucumbers or bell peppers, and even crispy crackers. It also makes an excellent topping for salads or sandwiches, infusing them with a Mediterranean flair and creamy texture.
Creative Ways to Present
Spread the hummus in a shallow bowl, then use the back of a spoon to create swirls and wells that can hold your garnishes. Alternatively, layer it in a clear jar with layers of chopped herbs, olives, or even a drizzle of balsamic reduction for a stunning visual effect. Serving the Simple Sun-Dried Tomato Hummus Recipe in unique ways makes for a fun and interactive eating experience.
Make Ahead and Storage
Storing Leftovers
Store your homemade hummus in an airtight container in the refrigerator for up to 4-5 days. Keeping it chilled helps preserve its fresh flavors and creamy texture, allowing you to enjoy your Simple Sun-Dried Tomato Hummus Recipe over several days without losing any of its magic.
Freezing
If you want to save your hummus for longer, it freezes beautifully. Transfer it to a freezer-safe container, leaving some space for expansion, and freeze for up to 3 months. Just keep in mind that the texture might become a little grainy after thawing, but a quick stir usually brings it back to life.
Reheating
Hummus is best enjoyed chilled or at room temperature, so reheating isn’t typically necessary. If you prefer it warmed, gently heat in a microwave or on the stovetop over low heat, stirring frequently to ensure smoothness without drying it out.
FAQs
Can I use sun-dried tomatoes packed in oil instead of dry?
Yes, you can! Just make sure to drain the tomatoes very well to avoid adding excess oil to your hummus, which can alter the texture and flavor balance.
What can I substitute for tahini if I don’t have any?
If tahini isn’t available, you can try using natural peanut butter or almond butter, though it will change the flavor slightly. Another option is to blend in extra olive oil for richness.
How can I make this hummus spicier?
To kick up the heat, try adding a pinch of cayenne pepper, some chili flakes, or even fresh chopped jalapeños while blending.
Is this recipe gluten-free and vegan?
Absolutely! All the ingredients in this Simple Sun-Dried Tomato Hummus Recipe are naturally gluten-free and vegan, making it perfect for most dietary preferences.
Can I make this hummus without a food processor?
While a food processor makes the job easier, you can use a high-speed blender if that’s what you have. Just blend in batches and scrape the sides often to ensure everything gets smooth and creamy.
Final Thoughts
There’s something truly special about making a dip that feels fresh, vibrant, and packed with so much character. This Simple Sun-Dried Tomato Hummus Recipe is exactly that—a perfect blend of robust flavors and creamy textures that bring joy to every bite. Whether you’re dipping, spreading, or spooning it onto your favorite dishes, I encourage you to give this recipe a try and watch it become a beloved staple in your kitchen.
PrintSimple Sun-Dried Tomato Hummus Recipe
This Simple Sun-Dried Tomato Hummus is a vibrant and flavorful twist on classic hummus, incorporating sun-dried tomatoes for a rich, tangy depth. Creamy and easy to prepare, it blends chickpeas, tahini, garlic, and lemon juice with sun-dried tomatoes, enhanced with oregano and olive oil to create a perfect dip or spread. Ideal for snacking, entertaining, or adding a Mediterranean flair to sandwiches and salads.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 1/2 cups (serves 6)
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Hummus Base
- 1/2 cup loosely packed sun-dried tomatoes (preferably dry; if in oil, drained well)
- 1 (15 oz.) can chickpeas, drained, liquid reserved
- 2–4 medium cloves garlic, peeled (adjust based on desired garlicky flavor)
- 1/4 cup tahini
- 3 Tbsp lemon juice
- 1/2–3/4 tsp sea salt (adjust to taste and depending on saltiness of chickpea brine)
- 1 tsp dried oregano
- 2–4 Tbsp olive oil
- 1/4 – 1/2 cup reserved chickpea brine (liquid from drained chickpeas)
Optional Garnish
- Olive oil
- Toasted pine nuts
- Smoked paprika
Instructions
- Prepare Sun-Dried Tomatoes: If using oil-packed sun-dried tomatoes, drain them thoroughly to avoid excess oil in the hummus. If dry-packed, no additional preparation is needed.
- Combine Ingredients: In a food processor, add the sun-dried tomatoes, drained chickpeas, peeled garlic cloves, tahini, lemon juice, sea salt, and dried oregano. Reserve the chickpea liquid for later use.
- Process the Mixture: Pulse the ingredients until they begin to combine, then slowly add olive oil and reserved chickpea brine in increments while continuing to blend, to achieve a smooth, creamy consistency. Adjust the amount of liquid to reach your preferred texture.
- Taste and Adjust: Sample the hummus and adjust seasoning with additional salt, lemon juice, or garlic as desired. Blend briefly again to incorporate any adjustments.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with extra olive oil and sprinkle toasted pine nuts and smoked paprika on top if desired for added texture and flavor.
Notes
- If using oil-packed sun-dried tomatoes, thoroughly drain them to prevent the hummus from becoming too oily.
- Adjust garlic quantity according to your preference for a milder or stronger garlic flavor.
- Reserved chickpea brine helps to achieve the perfect creamy and smooth hummus texture; add gradually to avoid making it too runny.
- Toasted pine nuts add a lovely crunch and richness but can be omitted for a nut-free version.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
