Easy Sun-dried Tomato & Garlic Hummus

I used to buy hummus at the store, thinking there was no way it could be this easy to make myself and no way it would taste the way I wanted to. In fact, the first time I tried to make this Sun-dried Tomato & Garlic Hummus, it failed. In this post I’ll share with you exactly what ingredients you’ll need, step by step instructions and some tips I’ve learned along the way.

Why You’ll Love This Sun-dried Tomato Hummus

This from scratch hummus recipe takes only a few ingredients, a blender and 5 minutes. It has a thick texture, perfect for dipping pita bread, veggies or using on sandwiches. The sun-dried tomatoes give this hummus a rich and bright flavor and was inspired by my time in Greece this spring. Checkout my Santorini Salad recipe while you’re at it for a full Mediterranean meal!

Simple Ingredients for a Delicious Hummus

• Canned Chickpeas: A single can of chickpeas is all you need, be sure to strain the chickpea water into a separate bowl, you’ll need to use some of it in this recipe.  
• Roasted Garlic Tahini: I got mine from sprouts, if you can’t find a garlic version regular Tahini will do, just make sure to add an extra garlic clove. 
• Sun-dried Tomatoes: Sun-dried tomatoes without oil are key for this recipe. They give the hummus the bright and tangy flavor that makes this hummus unique. 
• Lemon Juice: Fresh is always best, but if you don’t have a lemon on hand, feel free to use bottled lemon juice 
• Olive Oil: This is how we’ll both flavor and thin out the chickpea paste to our desired consistency. 
• Garlic Cloves: For this recipe you’ll want fresh whole garlic cloves, if you want to use pre-minced bottled garlic just make sure to measure out the same amount according to the bottle. 
• Seasoning: Paprika, Cumin, Salt and Pepper are core hummus seasonings.

How to Make Sun-dried Tomato and Garlic Hummus

1. Pull out your blender or food processor and let’s get started!  
2. Drain into a small bowl, (1) can of chickpeas, reserving ¼ of a cup of chickpea water for use later
3. Place the chickpeas and ¼ cup of chickpea water into the blender
4. Add 3 tablespoons of lemon juice, 1 garlic clove, ¼ cup of sun-dried tomatoes, ¼ cup of roasted garlic tahini, paprika, cumin, salt and pepper 
5. Add in 2 tablespoons of olive oil, we’ll add more later to adjust the consistency
6. Pulse until it the ingredients begin to blend together and look smooth
7. Slowly add in more olive oil until your desired consistency is achieved

Tips for the Perfect Consistency

The consistency of hummus can be tricky when you first get started, but olive oil is your friend! As you continue to mix your hummus start small and continuously add olive oil little by little to adjust the consistency of your hummus. Leftover chickpea water can also help to thin it out. 

How to Serve Sun-dried Tomato Hummus

Hummus is a versatile dip, perfect for snacks, as a spread on a sandwich or as topping to your favorite bowl. Some great ways to use this hummus are with carrots, cucumbers and tomatoes. You can spread it on sourdough, add cucumber, zucchini and other fresh vegetables for a wonderful sandwich. The possibilities are actually endless. 

Checkout my Zesty Broccoli Salad recipe with greek inspired flavors and have this hummus with pita on the side!

It’s your turn to give it a try! Try it out and let me know what you thought in the comments below.

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Easy Sun-dried Tomato & Garlic Hummus

August 19, 2024McKenzie

• Total time: 5 minutes

• Serves: 6

Whip up this easy Sun-dried Tomato and Garlic Hummus using Trader Joe's sun-dried tomatoes, garbanzo beans, and roasted garlic tahini.

Ingredients

• 1 can Chickpeas
• 1/4 cup Reserved Chickpea Water
• 1/4 cup Roasted Garlic Tahini
• 1/4 cup Sun-dried Tomatoes
• 3 tablespoons Lemon Juice
• 2 Garlic Cloves
• 4 tablespoons Olive Oil
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper

Method

• 1)

  Pull out your blender or food processor and let’s get started!  

• 2)

  Drain into a small bowl, (1) can of chickpeas, reserving ¼ of a cup of chickpea water for use later

• 3)

  Place the chickpeas and ¼ cup of chickpea water into the blender

• 4)

  Add 3 tablespoons of lemon juice, 1 garlic clove, ¼ cup of sun-dried tomatoes, ¼ cup of roasted garlic tahini, paprika, cumin, salt and pepper

• 5)

  Add in 2 tablespoons of olive oil, we’ll add more later to adjust the consistency

• 6)

  Pulse until it the ingredients begin to blend together and look smooth

• 7)

  Slowly add in more olive oil until your desired consistency is achieved