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Sun Dried Tomato Hummus

Course: Side
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6
Calories: 163kcal
Author: The Greedy Vegan
This sun-dried tomato hummus is perfect for summer picnics, snacks and brilliant when used as a sandwich spread. 
Print Recipe


  • 450 g cooked chickpeas or canned
  • 2 cloves garlic
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 3 tbsp lemon
  • 3 tbsp water
  • 1/2 tsp salt
  • 1 tbsp sun dried tomatoes chopped
  • 1 tbsp basil chopped


  • Place the chickpeas into a food processor and blend until you get a dough like consistency. Add everything except the tomato and the basil and process the hummus to desired consistency. Depending on your food processor and the chickpeas you might need more water. Lastly, add the basil and sun-dried tomato and blend for a few seconds, just until it is combined.

  • Serve instantly or chill in the fridge. This hummus keeps well for up to 4 days if stored in an airtight container and is placed in the fridge because it contains a good amount of lemon which serves as a natural preservative.


Serving: 1portion | Calories: 163kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 406mg | Potassium: 169mg | Fiber: 3g | Vitamin A: 35IU | Vitamin C: 4.8mg | Calcium: 37mg | Iron: 1.3mg