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I used to call myself a non-hummus eater.


That was until today.

When I made my own and fell in love.

Like head over heels in love.


Ok, so that maybe a little dramatic, but I am running on no sleep and pure adrenaline. And seeing as I probably will not be getting a whole lot of sleep in the next 7 days you can expect some crazy talk over here!

Back to the hummus. See I used to say hummus was not my thing. I LOVE beans, but something about the plain hummus with raw garlic and lemon juice just did not sit well with me. But since my cousins and the Mooney’s are in town, I needed some dips to satisfy everyone. Well it seems everyone wanted some hummus, so I made hummus, sun-dried tomato hummus.


OMG, one bite. That’s all I needed. I changed my story.

Maybe it is all the extra flavor I added or maybe it is that homemade is always just so much better. I do not know, but what I do know is this stuff is good! Dip it with some veggies, yum. Dip it with a pita, yum. Dip it with cracker, yum. Smear it on a sandwich, probably genius! Oh and you should probably add some feta to the sandwich as well. Oh, and then grill it like a grilled cheese. Holy yum! I think I will be doing this!


Aside from this being down right addicting (which is not all that bad of a thing seeing how healthy it!) it also takes maybe 10 minutes to make and you probably have the ingredients right in you pantry!


Sun-Dried Tomato Hummus

Prep Time 5 minutes
Total Time 10 minutes
Servings: 4 cups
Calories Per Serving: 772 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 (14 ounce) can chickpeas drained and rinsed
  • 2 clove garlic peeled and crushed
  • 1 (8 ounce) jar sun-dried tomatoes in olive oil
  • 1 cup tahini paste
  • 1/2 cup lemon juice about 4 lemons
  • 2 tablespoon tomato paste
  • 1 teaspoons sea salt or more to taste
  • 1 1/2 teaspoons smoked paprika
  • 1/2 cup sesame oil


  • Put chickpeas, garlic, sun-dried tomatoes, tahini, tomato paste, some salt and smoked paprika in a food processor or blender and process until well combined and smooth. Drizzle in sesame oil adding more if you want a thinner consistency. Adjust seasonings to taste. Add more oil, lemon juice or tomato paste if needed. Serve with a drizzle of oil.


Nutritional values based on one cup
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It may be crazy over here, but at least we have hummus. Good hummus!

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  1. 5 stars
    Could you verify the amount of chickpeas? Ingredient list says 2 oz can…, 15. Is it supposed to be 2 15oz cans? THANK YOU!!!

    1. HI! I am so sorry for the confusion. It is 2 (14 ounce) cans chickpeas. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  2. If my sundried tomatoes are not in oil, can I just add some? Any idea how much oil (and how much sundried tomatoes in ounces or cups) I would use?

    1. Hey Jamie! Yes, that will be fine. Just stream in oli until the hummus looks like a consistency you like. Hope you love this!

  3. Thank you so much for posting your recipe! My husband, younger brother, and I loved this hummus! My brother is in middle school and was sleeping over our house last night, and I made this hummus as part of dinner. I expected him to take one bite and be done. Boy was I wrong! He ate THREE helpings and asked when I will be making this again! Thanks again for sharing!