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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Sun Dried Tomato Hummus

[heart_this] · Jun 15, 2013 · 14 Comments

Sun-Dried Tomato Hummus

A creamy sun dried tomato chickpea dip or spread that is so addictively good and so easy to make!

Every once in a while I get the craving for a creamy dip and although I am completely enthralled by hot melted cheese dips I often want something on the healthier side and at times like this hummus is my ‘goto’ dip of choice. At it’s base hummus is made with pureed chickpeas, tahini, garlic and lemon juice but you can easily add flavours to it to keep things interesting. One of my faourite flavoured hummus has to be sun dried tomato hummus as sun dried tomatoes are just packed with flavour and they go really well in a creamy hummus base. Sun dried tomatoes typically come either dehydrated or packed in oil and both work in hummus either by re-hydrating the dehydrated ones or by draining the ones packed in oil and then adding them to the food processor along with everything else to puree. This sun dried tomato hummus works very well as a dip with toasted pita chips or vegetables for dipping or as a tasty spread in sandwiches or wraps where it adds a ton of flavour and a nice creamy texture.

Sun-Dried Tomato Hummus
For the pita chips, cut a pita into triangles, lightly brush with olive oil and bake in a preheated 400F oven until crispy and golden brown, about 3-6 minutes per side.

Sun-Dried Tomato Hummus

Sun-Dried Tomato Hummus

Sun-Dried Tomato Hummus

Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

A creamy sun dried tomato chickpea dip or spread that is so addictively good and so easy to make!

ingredients
  • 1 (15 ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/4 cup sundried tomatoes (drained or re-hydrated)
  • 1/4 cup tahini
  • 1 clove garlic
  • 1/4 cup lemon juice (~1 lemon)
  • 2 tablespoons olive oil
  • salt, pepper and cayenne to taste
directions
  1. Puree the chickpeas, sundried tomatoes, tahini, garilc, lemon juice and oil in a food processor adding more oil or water if necessary to bring it to the consistency that you like and salt, pepper and cayenne to taste.
Tip: Use some of the oil that the tomatoes are packed in instead of the olive oil.
Option: Add a few basil leaves for a nice freshness.
Similar Recipes:
5 Minute Hummus
Avocado Hummus
Roasted Garlic Hummus
Sun Dried Olive Hummus
Roasted Red Pepper Hummus
Pumpkin Hummus
Cheesy Margherita Pizza Hummus with Pesto Pita Chips
Roasted Garlic and Parmesan White Bean Dip
Everything Bagel Hummus

Appetizer, Dip, Food, Gluten-free, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Ferdzy says

    September 8, 2007 at 11:47 pm

    Mmmm, yessss…

    Reply
  2. Nora B. says

    September 9, 2007 at 12:13 am

    I’m so boring, I always have plain, ordinary hummus. This is a great idea.

    Reply
  3. Cynthia says

    September 9, 2007 at 1:56 am

    This is bookmarked to try, Kevin.

    Reply
  4. Pam says

    September 9, 2007 at 1:56 am

    Kevin, looks good. I just made some plain hummus the othe day, wish I had thought of using some of my slow roasted tomatoes.

    Reply
  5. Nirmala says

    September 10, 2007 at 7:43 am

    Isn’t home made hummus the best? It always tastes better than the best quality store bought. This has inspired me to make roasted red pepper hummus! Thanks!

    Reply
  6. Kacy says

    June 15, 2013 at 7:50 am

    Sounds yummy. Just so you know, the link in your email (https://www.closetcooking.com/2007/09/oven-dried-tomato-hummus.html) goes nowhere – looks like it has the wrong date in the URL

    Reply
  7. Joanne says

    June 15, 2013 at 10:21 am

    Mmm sun-dried tomatoes must add such great flavor to this hummus! Love it!

    Reply
  8. Julie says

    June 17, 2013 at 9:25 pm

    I can't decide if the clove of garlic should be added in the processing or as a garnish?

    Reply
  9. kevin says

    June 18, 2013 at 9:51 am

    Julie: The garlic is pureed with the chickpeas and everything else. (Those are a few chickpeas on top that I used as garnish in the photo.)

    Reply
  10. Jemma says

    June 20, 2013 at 10:35 pm

    I am always looking for hummus recipes-this sounds like a real winner.
    I have pinned it as well-
    Jemma

    Reply
  11. Lori @ Foxes Love Lemons says

    September 20, 2013 at 1:49 pm

    Just wanted to let you know that I featured this recipe (with full credit and a link-back) in a hummus recipe roundup today on Foxes Love Lemons. Happy Friday!

    Reply
  12. Danika Dinsmore says

    February 3, 2017 at 5:22 pm

    I just made this and it's fabulous! I added an extra clove of garlic b/c I like garlicky hummus. Also, I didn't realize I didn't have any tahini, so I used some Wow Butter, which is made with toasted soy. Crazy good!

    Reply
  13. Raven says

    February 25, 2019 at 1:37 am

    This turned out delicious! I added an extra garlic, this is my first time making flavored hummus, so I wasn’t sure of the texture. I did add a bit more water, oil from the sundried tomatoes, EVOO, until smooth. I don’t think I can ever eat store bought again!

    Reply
  14. Lori haskell says

    May 18, 2019 at 4:20 pm

    This is incredible. So good. Thank you.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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