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Sun-dried tomato hummus

This sun-dried tomato hummus takes just minutes to make, with only a few ingredients, and it tastes so much better than shop-bought hummus!

Sun-dried tomato hummus in a bowl topped with toasted pine nuts.

You could never call me a food snob – I’m just as happy with a frozen pizza as I am with something fancy (though I do insist on the pizza actually being cooked first, so I suppose I’m a snob about that). But when it comes to hummus, I only like homemade. I don’t know what it is – homemade hummus is just so much better than the shop-bought stuff, especially when it’s extra tasty like this sun-dried tomato hummus!

A knife taking a scoop of sun-dried tomato hummus topped with toasted pine nuts.

Homemade hummus

I never used to like hummus very much – I’m not sure why, I’m just not really a fan of the stuff you can buy in the shops. Worst vegetarian ever, I know.

But then I discovered homemade hummus, which is an entirely different story. I don’t know what makes it so different, but it’s delicious. It’s thick, it’s creamy, it’s silky, and you can make it exactly to your own taste.

This sun-dried tomato hummus is right up my street – it has a beautiful, rich sweetness, with plenty of garlic, and it’s topped with toasted pine nuts. So, so good.

Tomato hummus ingredients in a food processor.

How to make hummus

Homemade hummus is so easy to make. It only needs a few ingredients:

  • chickpeas – I always use tinned chickpeas for convenience
  • tahini (sesame seed paste)
  • garlic
  • extra virgin olive oil
  • and whatever extras you want to include (I added sun-dried tomatoes!)

You literally just need to chuck everything in a food processor, and blitz it up until it’s nice and smooth. I like to add a splash of water too, as it helps to thin it out a little, and makes it extra creamy.

Sun-dried tomato hummus in a food processor.

Hummus toppings

If you enjoy making your food look as good as it tastes, a few toppings go a long way to making a beautiful dish!

I always serve hummus with a good drizzle of olive oil on top – this time I used some of the oil from the jar of sun-dried tomatoes, which worked so well! There’s so much flavour in that beautiful oil, so I didn’t want to waste it.

I also scattered some toasted pine nuts over my sun-dried tomato hummus – they look pretty, and they taste amazing.

Toasted pine nuts in a frying pan.

Toasted pine nuts

If you’ve never toasted pine nuts before – please, please do it. Please. Just do it now. They’re so amazing.

Somehow, a frying pan can transform pine nuts from ‘fine, but nothing special’ to ‘oh my’ in about 5 minutes. They get beautifully toasty and nutty (as you might expect from toasted nuts).

If it wasn’t for the fact that nuts in general are pretty expensive, I would happily eat toasted pine nuts by the fistful.

Scatter them across your sun-dried tomato hummus, and you’ve got an incredible snack, lunch, or appetiser.

Tomato hummus being scooped with a stick of pitta bread.

How to serve hummus

We usually have hummus as part of a snacky lunch, alongside all sorts of other tasty nibbles – cucumber, tomatoes, crackers or pitta bread, cheese, coleslaw… it’s probably the most common lunch in our household (and it helps that my daughters will both eat it all!).

A few other ideas for how to serve hummus:

  • pack it up in your lunchbox
  • serve it as an appetiser for a dinner party (don’t forget the toppings to make it look fancy!)
  • spread it on toast or crackers
  • use it as a pasta sauce
  • dollop it into soup

(or just eat it with a spoon straight out of the tub)

A knife taking a scoop of tomato hummus to spread on a cracker.

How do you usually serve your hummus?

However you serve it, this sun-dried tomato hummus will definitely be your new favourite.

A knife spreading tomato hummus on a cracker.
Print Recipe
5 from 6 votes

Sun-dried tomato hummus

This sun-dried tomato hummus takes just minutes to make, with only a few ingredients, and it tastes so much better than shop-bought hummus!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetiser, Light lunch, Snack
Cuisine: Greek, Middle Eastern, Turkish
Servings: 4 people
Calories: 232kcal
Author: Becca Heyes

Ingredients

  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 120 g (~ 1 cup) sun-dried tomatoes (I used the kind that are marinated in oil)
  • 1 small clove garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tbsp tahini
  • 1 tbsp tomato puree / paste
  • 1 tsp dried basil or Italian-style mixed herbs
  • Salt
  • Black pepper
  • 125 ml (~ 1/2 cup) water (or as much as you like)
  • 1 tbsp pine nuts

Instructions

  • Add all of the hummus ingredients to a food processor, apart from the water and pine nuts. Blitz well, until almost entirely smooth. Add a splash of water, and blitz again. Continue adding water until the hummus reaches your desired consistency – I used about 125ml in total.
  • Add the pine nuts to a dry frying pan over a medium-high heat. Cook for a few minutes, stirring very regularly, until golden brown. Be careful, as once they start to brown, they can burn very quickly.
  • Serve the hummus topped with the toasted pine nuts, and a glug of extra virgin olive oil (or use the oil from the jar of sun-dried tomatoes!).
Nutrition Facts
Sun-dried tomato hummus
Amount Per Serving (1 portion)
Calories 232 Calories from Fat 125
% Daily Value*
Fat 13.9g21%
Saturated Fat 1.9g10%
Cholesterol 0mg0%
Sodium 1101mg46%
Potassium 184mg5%
Carbohydrates 21g7%
Fiber 6.3g25%
Sugar 7.6g8%
Protein 7.1g14%
Calcium 41mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.

If you like easy dips, my quick black bean dip can be made in just a few minutes, with only 4 ingredients!

Black bean and halloumi chilli
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Recipe Rating




Renee

Sunday 2nd of May 2021

How long would this last for in the fridge?

Becca @ Easy Cheesy Vegetarian

Wednesday 5th of May 2021

I'd probably try to eat it within 3 days :)

Mimi Smissen

Thursday 14th of May 2020

Love this recipe I made it earlier in the week just substituted the sun dried tomatoes for roasted peppers

Becca @ Easy Cheesy Vegetarian

Tuesday 19th of May 2020

Sounds great, thanks Mimi!

Annabel Smyth

Wednesday 13th of May 2020

I find home-made hummus difficult to get quite right - and some shop-bought is very much nicer than others. I do, however, sometimes make a type of hummus (or is it a type of baba ganoush?) substituting a raw courgette for the chickpeas - it makes a wonderful salad dressing, or just nice to eat!

One way that hummus is very good is stirred through a batch of roast or slow-fried vegetables, especially if they are curried. As here.

Becca @ Easy Cheesy Vegetarian

Wednesday 13th of May 2020

Ooh will have to try your courgette version!

Mimi Smissen

Wednesday 11th of March 2020

Just made this again, had forgotten how good it tastes 

Becca @ Easy Cheesy Vegetarian

Friday 13th of March 2020

Thanks Mimi!

Mimi Smissen

Sunday 21st of July 2019

Made this today, perfect base, think I might just add more garlic next time.

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