Sun-Dried Tomato Hummus Recipe

Make a big batch of this sun-dried tomato hummus to dip your chips in!

Tweak the classic hummus by throwing in sun-dried tomatoes!

Sun-Dried Tomato Hummus Recipe

Sharlene Tan
Make a big batch of this sun-dried tomato hummus to dip your chips in!
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Salad, Sauces, Spreads, Dip
Cuisine Mediterranean
Servings 8


Sun-Dried Tomato Hummus Ingredients

  • 1 425-gram can chickpeas (garbanzos)
  • 2 cloves Garlic chopped
  • 1/4 Cup tahini paste
  • 2 tablespoons lemon juice
  • 1/2 Cup extra virgin olive oil plus more to top, if desired
  • 1/2 Cup sun-dried tomatoes packed
  • 1/4 Cup fresh basil leaves
  • ground cumin
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoons Salt
  • 2 teaspoons Garlic powder
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme leaves
  • 4 6-inch pieces pita bread
  • 1/4 Cup olive oil


  • Make the hummus: Drain chickpeas; reserve ¹?³ of the brining liquid. Whiz chickpeas, brining liquid, and remaining ingredients in a blender until smooth. Transfer to a covered container and refrigerate until ready to serve.
  • Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  • Make the spiced pita chips: Combine spices in a small bowl. Brush both sides of each piece of pita bread with olive oil and sprinkle evenly with spice mixture. Cut into 8 equal parts and place on prepared baking sheet. Bake for 5 to 10 minutes or until golden and crisp.
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