Sun-Dried Tomato Hummus

Sun-Dried Tomato Hummus

Hummus is a mainstay in any vegan’s fridge for its taste and nutritional punch. Chickpeas are famous for their protein while olive oil is full of good omega-3 fatty acids. By using sun-dried tomatoes you can alter the flavour of this traditional dish, or you can leave them out and stay true to the original recipe.

Time: 10/15 minutes (excluding bean cooking)                                     Makes: 2 cups


1 can chickpeas (garbanzo beans) rinsed and drained                  or 1 cup of chickpeas soaked overnight and boiled for approx. 2 hours until cooked.

3 tbsp diced sun-dried tomatoes (approx.4-6)

2 large garlic cloves

2 tbsp of  fresh lemon juice

3 tablespoons tahini (or smooth natural peanut butter)

1/2 tablespoon olive oil

salt and pepper to taste

Warm water (up to 1/4 cup) to form the consistency you desire.

Optional: 1 tablespoon parsley or cumin or turmeric or fresh basil to your taste


  1. Toss all ingredients except those ‘to taste’ into your blender and pulse. Stop intermittently to scrap down the sides of the blender.
  2. If it becomes too dry, add a teaspoon of warm water, one teaspoon at a time until the hummus reaches the consistency you desire.
  3. Taste test then add the (optional) spices and some salt and pepper. Remember it will taste a little thicker and creamy when chilled.
  4. Store in the fridge for at least 30mins before serving on crusty bread or atop a soup.

Hummus will keep for 1 week in the fridge, or 3 months in the freezer. But I doubt it’ll last that long once you try it on hot rosemary bread or with sliced vegetables.

Note: You can vary this simple recipe to your own tastes, more or less garlic, or with or without salt (as sun-dried tomatoes are pretty salty anyway).
A savvy vegan in South Korea
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