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If you’re looking to add a burst of Mediterranean flavor to your snacking routine, this Creamy Sun Dried Tomato Hummus is a must-try. It’s a delightful twist on the classic dip, combining the rich, tangy taste of sun-dried tomatoes with creamy chickpeas and fresh basil. Perfect for dipping, spreading, or just enjoying by the spoonful, this hummus is sure to become a new favorite in your kitchen.
Why You’ll Love This Recipe
This Sun-Dried Tomato Hummus is a flavor-packed twist on the classic dip. The rich, tangy sun-dried tomatoes blend perfectly with creamy chickpeas, nutty tahini, and fresh basil, creating a hummus that’s both delicious and versatile. Whether you’re hosting a party or craving a healthy snack, this hummus is sure to be a hit.
What I love most about making hummus at home is how customizable it is. Feel free to play around with the ingredients – add a bit more garlic if you like it extra zesty, or increase the amount of basil for a more pronounced herb flavor. Making hummus is as much about personal preference as it is about following a recipe.
Creating this Sun-Dried Tomato Hummus isn’t just about preparing food; it’s about crafting an experience. The process of blending these ingredients together, tasting, adjusting, and finally garnishing is a joy in itself. And the result is a delicious, healthy snack that brings a bit of Mediterranean sunshine to your kitchen.
Ingredients for Sun Dried Tomato Hummus
- Sun-Dried Tomatoes: These add a concentrated, tangy sweetness that elevates the hummus.
- Chickpeas: Provide a creamy base and can be adjusted for the perfect consistency with the reserved liquid.
- Garlic: Adds a robust, aromatic flavor.
- Tahini: Contributes a nutty richness that balances the tanginess.
- Lemon Juice: Adds a fresh, zesty brightness.
- Spices (Smoked Paprika, Ground Cumin): Give a warm, smoky depth.
- Basil Leaves: Bring a fresh, herbal note.
- Olive Oil: Adds a silky texture and enhances the richness of the hummus.
How To Make Creamy Sun Dried Tomato Hummus
Prepare the Chickpeas:
Start by draining your can of chickpeas, making sure to reserve the liquid (chickpea brine). This liquid will come in handy to adjust the consistency of your hummus later.
Blend the Ingredients:
In your mixer or food processor, add the sun-dried tomatoes, chickpeas, garlic, tahini, lemon juice, smoked paprika, ground cumin, and basil leaves. Blend everything together until you get a rough mixture.
Adjust the Consistency:
Slowly add the reserved chickpea liquid while blending until you achieve a smooth and creamy consistency. This liquid is the secret to getting that perfect hummus texture.
Incorporate the Olive Oil:
Finally, add the olive oil and blend once more. The olive oil adds a rich, silky finish to your hummus.
Season to Taste:
Taste your hummus and add salt and pepper as needed. Blend briefly to incorporate the seasoning.
Garnish and Serve:
Transfer your hummus to a serving bowl. If you’d like to garnish, sprinkle a few whole chickpeas, pieces of sun-dried tomato, a drizzle of honey and olive oil, some sesame seeds, and a few basil leaves on top. These garnishes not only add to the visual appeal but also enhance the flavor.
Substitutions
Sun-Dried Tomatoes: If unavailable, use roasted red peppers for a different but delicious flavor.
Tahini: Substitute with almond butter or peanut butter for a different nutty taste.
Basil: Swap with parsley or cilantro for a different herbal twist.
Leftovers
Store any leftover hummus in an airtight container in the refrigerator for up to a week. If it thickens, stir in a little olive oil or water to reach your desired consistency.
What to Serve With Sun Dried Tomato Hummus
Serve this Sun-Dried Tomato Hummus with:
- Fresh veggies like cucumbers, carrots, and bell peppers
- Pita bread or pita chips
- Crackers
- Spread on sandwiches or wraps
- Dolloped on salads
Other Delicious Dips You Have To Try:
The Best Roasted Red Pepper Dip
Avocado Dip with Roasted Tomatoes
Creamy Sun Dried Tomato Hummus
Equipment
- Storage Container To store any leftover hummus.
Ingredients
- 5 sun-dried tomatoes
- 1 can chickpeas (400g) drained, liquid reserved
- 120 ml chickpea liquid (reserved from draining chickpeas)
- 2-3 medium cloves garlic
- 1 tbsp tahini
- 3 tbsp olive oil
- Juice of 1/2 lemon
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 6-8 basil leaves
- Salt and pepper to taste
Optional Garnish:
- Chickpeas
- Sun-dried tomato pieces
- Honey
- Olive oil
- Sesame seeds
- Basil leaves
Instructions
- Start by draining your can of chickpeas, making sure to reserve the liquid (chickpea brine). This liquid will come in handy to adjust the consistency of your hummus later.
- In your mixer or food processor, add the sun-dried tomatoes, chickpeas, garlic, tahini, lemon juice, smoked paprika, ground cumin, and basil leaves. Blend everything together until you get a rough mixture.
- Slowly add the reserved chickpea liquid while blending until you achieve a smooth and creamy consistency. This liquid is the secret to getting that perfect hummus texture.
- Finally, add the olive oil and blend once more. The olive oil adds a rich, silky finish to your hummus.
- Taste your hummus and add salt and pepper as needed. Blend briefly to incorporate the seasoning.
- Transfer your hummus to a serving bowl. If you’d like to garnish, sprinkle a few whole chickpeas, pieces of sun-dried tomato, a drizzle of honey and olive oil, some sesame seeds, and a few basil leaves on top. These garnishes not only add to the visual appeal but also enhance the flavor.
