Sun-Dried Tomato Hummus

Get right into this full bodied sun-dried hummus recipe!  This dip screams Italian appetizer recipe inspiration for the world of hummus. We are so in love with this healthy hummus dip, we can’t help ourselves, nor will you be able to. This Sun-Dried Tomato Hummus will not disappoint.

Sun-dried tomatoes are packed with flavor whether you purchase them or make them at home. Want to make your own sun dried tomatoes? Here is a great guide on how to make sun-dried tomatoes. When making this inspired Italian appetizer recipe, you get the benefit outstanding flavor in the tomatoes, which really adds to the recipe. There is no surprise with this hummus recipe because the flavor will be exactly what you expect, full bodied sun-dried tomatoes. We are quite fond of the little chunks of tomatoes in this sun-dried hummus. The chunk of the tomato contrasts beautifully with the creaminess of the garbanzo beans.  It is all about chunky and creamy at the same time.  There is really no other way to describe the texture. 

We do love the full body texture but also like it a bit more smooth, so removing as many of the garbanzo bean skins as you can will accomplish just that. After all we are looking to contrast the chunky texture of tomatoes against the creamy texture of the garbanzo beans, not gritty texture.  For Step #3, we place the beans in a colander (saving the cooking water of course) and begin to rinse the beans under cool water.  We rinse our beans using our water spray unit holding it close to the beans and gently use a wooden spoon to turn the beans.  The bean temperature change encourages the majority of the skins to loosen and fall off.  Then we place the skins on a sheet pan, spread them out, pick out the loose skins and dispose of them, and continue with Step #4 to the end of the recipe.

With spring in the air, birthdays, anniversaries, graduations, holidays, and other occasions approaching, you can be super prepared to serve up this superfood in style.  Make it ahead, freeze it and serve it when it’s time. Serving this sun-dried hummus dip is fun because it compliments just about anything you dip in it like crackers, celery sticks, pita wedges, and more. Have fun making a batch of our inspired Italian appetizer recipe, freeze it, and you will be ready to serve no matter what the occasion.

dried garbanzo beans hummus recipe

Sun-Dried Tomato Hummus Recipe

 Prep Time 5 Minutes
Total Time 65 Minutes
Ingredients 8
Servings 1 Pint

Sun-Dried Tomato Hummus Ingredients

  • 3 cups water 
  • 2 tbsp. olive oil
  • 1 cup sun-dried tomatoes
  • 2 tbsp. fresh squeezed lemon juice
  • 2 tbsp. fresh parsley, chopped
  • 1 tbsp. soy sauce (we use Braggs)
  • ½ tsp. ground cumin
  • 3/4 cup dried Chickpeas
  • 1 3/4 tbsp. sesame seeds
  • 3/4 tsp salt 
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin 
  • 1 tsp lemon juice

How to Make Sun-Dried Tomato Hummus

  1. Soak garbanzo beans overnight.
  2. Rinse the garbanzo beans and discard water.
  3. Place beans in a pot, with 3 cups of water and boil for one hour.
  4. Drain and set aside cooking water.
  5. Rinse under cold water for 2 minutes and remove garbanzo bean skins. ( Removing the skins is optional but will give you a creamier hummus.)
  6. Bring a small pot of water to a boil, add sun-dried tomatoes, turn the heat off and let sit for 10 minutes, chop and set aside.
  7. Place sesame seeds and olive oil in your food processor according to the directions on the hummus kit.
  8. Add cooled garbanzo beans and blend the food processor, gradually add reserved cooking water until hummus is at desired creaminess.
  9. Add seasonings, sun-dried tomatoes, lemon juice, parsley, soy sauce, cumin, red pepper and process until desired consistency is achieved. Scrape sides and process again.
  10. Serve and enjoy!

Comment 1

Linda Cowan on

I soak large batches of chickpeas overnight, rapid boil for 12 minutes, drain then cover with cold water, stir with wire whisk, pour off cold rinse water and skins will float out, I do this cold water rinse 5 to 6 times until water runs clear. Then I cook peas for 1 hour, drain and freeze smaller packages for recipes. De-skinning chickpeas goes a long way to a smooth, delicious Hummus and sandwich spreads. My fave – Chickpea Spread Quesadillas! Yum!

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