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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 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


  • 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


  • 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!).


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