Sun-dried tomato hummus is a deliciously tasty sauce made with chickpeas and tahini (a sesame seed paste) enriched with sun-dried tomatoes. It can be enjoyed on its own or used to enhance sandwiches, focaccia, and club sandwiches. One of my favorite uses is definitely with vegetable crudités. The original recipe based solely on chickpeas is typical of Lebanese cuisine, and this variant caters to our Mediterranean tastes, a truly interesting fusion.
You can also find these hummus variants on the blog:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Lebanese
- Seasonality: All seasons
- Energy 177.55 (Kcal)
- Carbohydrates 17.11 (g) of which sugars 5.34 (g)
- Proteins 6.93 (g)
- Fat 9.71 (g) of which saturated 1.18 (g)of which unsaturated 2.89 (g)
- Fibers 5.66 (g)
- Sodium 690.90 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 cups canned chickpeas
- 1.75 oz sun-dried tomatoes
- 2 tablespoons tahini
- 1.33 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 teaspoon salt
- sesame seeds
Tools
- Kettle
- Blender
- Spoons
- Bowls
Sun-Dried Tomato Hummus Recipe
Disclaimer: within the “Tools” section there are affiliate links
Discover many hummus recipes in the collection HUMMUS: CLASSIC RECIPE AND VARIANTS
Start preparing the sun-dried tomato hummus by soaking the sun-dried tomatoes in boiling water for 30 minutes.
Drain the chickpeas, saving some of the aquafaba (the chickpea preservation water), and put them in a blender or food processor.
Place the rehydrated sun-dried tomatoes and a halved clove of garlic with the core removed into the blender.
Continue the preparation with tahini sauce (you can use either light or dark), extra virgin olive oil, and a teaspoon of salt.
Finish with a couple of tablespoons of aquafaba.
Blend everything until you get a smooth cream, adding more aquafaba if necessary.
Transfer the sun-dried tomato hummus to a bowl and garnish with sesame seeds and more extra virgin olive oil.
Sun-Dried Tomato Hummus
Check this section to resolve your doubts, if you do not find the answer to your question, comment or write to me using the form below.
You can find this recipe in the collection Sweet and Savory Vegan Recipes, Over 50 Ideas for All Tastes.
FAQ (Questions and Answers)
Can I use sun-dried tomatoes in oil?
Yes, they do not need to be rehydrated. You can also use the oil from the preserve if you are sure of its origin.
How long does it keep?
Four to five days in an airtight container in the refrigerator. You can freeze it for about 3 months.
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Enjoy your meal!
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