Hummus with Sun Dried Tomatoes

    15 minutes

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

    109 people made this

    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 in English (101)


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


    This recipe was absolutely delicious. I've tried many different variations of hummus but this one is my favorite. The only thing I changed was to use the oil from the sun-dried tomatoes jar instead of regular olive oil. It really gives it the kick of sun-dried tomato flavor. Thanks for sharing the recipe!  -  20 Nov 2007  (Review from Allrecipes USA and Canada)


    Awesome! I halfed the recipe (used 1 clove of garlic) and omitted the tahini - AMAZING! This is the best hummus I've ever had.  -  06 May 2008  (Review from Allrecipes USA and Canada)