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Sundried Tomato Hummus

Sundried Tomato Hummus

Jan Goss


Yield: 2 C

  • ½ C dried chickpeas

  • 3 sun-dried tomatoes

  • 1½ C water

  • Juice of half a lemon (2 Tbsp.)

  • 1 rounded Tbsp. tahini

  • 1 medium garlic clove

  • ¼ C olive oil

  • ½ tsp. salt

  • Grind of black pepper

  • Pinch to ⅛ tsp. cumin

  • ½ C chickpea broth


Soak the chickpeas in cold water overnight.

Drain the chickpeas and transfer to a small pan; cover with 1½ C fresh water. Add whole sun-dried tomatoes. Bring to a boil, then reduce to simmer, covered, for approximately 20 minutes. Cool. (This will result in 1½ C cooked chickpeas.) Drain and reserve the broth.

Put all of the ingredients into a high-speed blender, using enough chickpea water to just cover the ingredients. Blend until the mixture is completely smooth. Add more fluid or olive oil, if needed. Garnish with sun-dried tomato slices, if desired.

The mixture usually thickens a little after refrigerating; more liquid can be stirred in at any time.

*This recipe can be used to prepare plain hummus. Omit the sun-dried tomatoes and increase salt to ¾ tsp

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