Hummus with Sun Dried Tomatoes

Hummus with Sun Dried Tomatoes


107 people made this

Hummus is a creamy puree of chickpeas and tahini seasoned with lemon juice and garlic. It is popular in the Middle East and Greece.


Serves: 16 

  • 4 cloves garlic
  • 1 teaspoon salt
  • 3 tablespoons tahini
  • 1/4 cup (60ml) fresh lemon juice
  • 2 (410g) tins chickpeas, drained
  • 1/2 cup (125) olive oil
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 1/4 cup finely diced fresh basil
  • 2 tablespoons olive oil
  • 1 pinch paprika

Preparation:15min  ›  Ready in:15min 

  1. Place garlic, salt, tahini and lemon juice into a food processor; process until smooth.
  2. Pour in the chickpeas and 1/2 cup olive oil. Process until smooth again scraping the sides of the bowl occasionally. Once smooth add the sun-dried tomatoes and pulse until they have been chopped to very small pieces and are incorporated into the hummus.
  3. Finally add the basil and pulse a few times until mixed in.
  4. Spread the hummus into a shallow serving dish and make a few decorative grooves on top. Refrigerate at least 1 hour then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.


Tahini is a paste made from ground sesame seeds.

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Reviews (1)


boo hoo it was all gone in a flash, next time gotta triple the mix, delicsh mmmmmmmmm - 24 Aug 2012

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