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.
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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 Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 4 people

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!).
Course: Appetiser, Light lunch, Snack
Cuisine: Greek, Middle Eastern, Turkish
Author: Becca Heyes
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%
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!