There are all sorts of different flavours you can add to your hummus. This sun-dried tomato hummus is a particular favourite. It is so quick and easy to make and the colour is just amazing.
Making your own hummus is not only nutritionally better for you, it is also more economical, as you can make a great big batch that will last you all week.
Nutritional highlights:
✅ Plant-based protein: chickpeas provide a great source of protein.
✅ Rich in healthy fats: tahini and olive oil provide beneficial unsaturated fats.
✅ Packed with antioxidants: sun-dried tomatoes are concentrated in lycopene, a powerful antioxidant.
✅ Source of fibre: chickpeas are a great source of fibre, supporting digestion and balanced blood sugar levels.
✅ Naturally flavourful and additive-free: made with simple wholefood ingredients and no artificial additives or preservatives.
Recipe Tips
- To limit the oil in the recipe you can replace some (or all) of the oil for water. The taste won’t be as rich but it will still work well.
- You can also make this with white beans (cannellini or butter beans) or make it half and half with chickpeas and white beans. They have a softer consistency, so you won’t need as much liquid/oil. They also have a slightly different nutritional profile so nice to mix things up sometimes.
- I use 1 tsp of sea salt in this recipe (not table salt) as it adds to the mineral content and the flavour profile. If you prefer less, please omit, or add a little less. Try to avoid table salt and replace with Himalayan or Celtic sea salt where possible.
- The hummus lasts well in the fridge in a sealed tub. It will keep for about a week so great for meal prep and easy lunches.
- By the way, if you want your hummus super smooth then take the skin off the chickpeas (but seriously who has got the time for that!?). Also I quite like to keep the skin on as it adds to the fibre of the recipe.
If you liked this sun-dried tomato hummus recipe, why not try:
Sun-Dried Tomato Hummus
Equipment
Ingredients
- 2 x 400g tinned chickpeas (2x14oz)
- Juice of a lemon
- 3 tbsp tahini
- 1 tsp sea salt
- 2 cloves garlic
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- ½ cup sun-dried tomatoes
- 4 tbsp olive oil
- 3 tbsp water
Instructions
- Drain and rinse the chickpeas. Add to a food processor with the lemon juice, tahini and the salt and pepper.
- Blend thoroughly. Add the sundried tomatoes, paprika, both oils and the water and blend again. Depending on how thick or runny you like your hummus, you may want to add more water and give it a final blend.
Notes
- If you would like to reduce the oil in this recipe then swap some (or all) of the oil for water.
- The hummus lasts well in the fridge in a sealed tub. It will keep for about a week.
- For an extra smooth consistency, add a couple of ice cubes as you do the final blend.
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