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    Home » Recipes » Vegetarian Dip Recipes

    May 13, 2020 · Modified: Jul 14, 2021 by Becca Heyes · This post may contain affiliate links · 19 Comments

    Sun-Dried Tomato Hummus

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    Total time: 10 minutes
    Servings: 4 people
    5 from 7 votes
    Jump to Recipe Rate this Recipe

    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.

    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!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 7 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4 people
    Calories: 232kcal
    Author: Becca Heyes

    Ingredients

    • 400 g tin chickpeas, drained (240g, or ~ 1 ¼ 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 tablespoon extra virgin olive oil
    • 1 tablespoon tahini
    • 1 tablespoon tomato puree / paste
    • 1 teaspoon dried basil or Italian-style mixed herbs
    • Salt
    • Black pepper
    • 125 ml (~ ½ cup) water (or as much as you like)
    • 1 tablespoon 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

    Serving: 1 portion - Calories: 232 kcal - Carbohydrates: 21 g - Protein: 7.1 g - Fat: 13.9 g - Saturated Fat: 1.9 g - Cholesterol: 0 mg - Sodium: 1101 mg - Potassium: 184 mg - Fiber: 6.3 g - Sugar: 7.6 g - Calcium: 41 mg - Iron: 3 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    More Vegetarian Dip Recipes

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    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Baked Goat's Cheese
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    Comments

    1. Renee says

      May 02, 2021 at 12:12 pm

      How long would this last for in the fridge?

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        May 05, 2021 at 11:26 am

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

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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