Chickpea hummus with sun-dried tomatoes, olives, and capers is a dip with a Mediterranean flavor. Easy and quick to make, this recipe is very versatile: it suits various types of dishes and is perfect for those following a vegetarian and vegan diet. You can enjoy this hummus with bruschetta, serve it with crunchy tortilla chips, or use it to fill sandwiches and flatbreads.
Also try:
Chickpea Hummus with Avocado and Sun-Dried Tomatoes
Grilled Vegetable Salad with Chickpea Hummus
Sandwich with Lupini, Avocado, and Carrots
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
Ingredients
- 1 3/4 cups cooked, boiled chickpeas
- 4 sun-dried tomatoes in oil
- 5 olives
- 1 teaspoon capers
- Half clove garlic
- to taste dried oregano
- to taste extra virgin olive oil
- to taste salt
Tools
- Food Processor
Steps
To make chickpea hummus with sun-dried tomatoes, pour the chickpeas into the bowl of the food processor.
Then add the sun-dried tomatoes, olives, capers, garlic, and some chopped oregano.
Start blending by pouring in a drizzle of extra virgin olive oil and salt at the end. You should get a creamy mixture.
If the hummus struggles to blend smoothly, you can thin it slightly with half a glass of water.
Serve and enjoy your meal!
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