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Sun-Dried Tomato Hummus Recipe

Sun-Dried Tomato Hummus Recipe

A jar of sun-dried tomatoes adds great color and flavor to this smooth dip that can be whipped up in minutes. Garlic and red pepper flakes nicely spice up this snack spread. —Todd Schmeling, Gurnee, Illinois
TOTAL TIME: Prep/Total Time: 20 min. YIELD:14 servings


  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 jar (7 ounces) oil-packed sun-dried tomatoes, undrained
  • 2/3 cup water
  • 3 tablespoons olive oil
  • 2 garlic cloves, halved
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped fresh basil, optional
  • Baked pita chips and/or assorted fresh vegetables


  • 1. In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until blended. Place in a serving bowl; sprinkle with basil if desired. Serve with pita chips and/or vegetables. Yield: 3-1/2 cups.

Nutritional Facts

1/4 cup: 113 calories, 6g fat (1g saturated fat), 0mg cholesterol, 201mg sodium, 13g carbohydrate (1g sugars, 3g fiber), 3g protein

Reviews for Sun-Dried Tomato Hummus

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Reviewed Jul. 27, 2012

"Great recipe!  Thanks Todd!"

Reviewed Jan. 16, 2011

"One of the yummiest types of hummus I've ever tasted!

~ Theresa"

Reviewed Sep. 26, 2010

"Sun dried tomatoes are overkill, way too strong a flavor for me."

Reviewed Aug. 13, 2010

"This recipe makes a big batch. Overall, I liked it a lot, but I next time I might experiment with a bit more salt or something for a bit more flavor."

Reviewed Jul. 23, 2010

"Yummy, yummy, yummy! I left out the red pepper flakes since my friend doesn't like it hot. I'll make this again, and again!"

Reviewed May. 6, 2010

"Sun-dried tomatoes add a nice zip - I've already made this recipe twice"

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