Vegan Sun Dried Tomato Hummus Recipe (Gluten-Free)

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 01/5/22
Hummus With Sun Dried Tomato
Grandriver/E+/Getty Images
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 6 servings
Yield: 1 1/2 cups
Nutrition Facts (per serving)
152 Calories
11g Fat
11g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 152
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 215mg 9%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 3g
Vitamin C 6mg 29%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 141mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Adding sun-dried tomatoes to a homemade hummus recipe adds a bit of texture and color and a whole lot of flavor. Making homemade hummus is so easy―just dump everything in the blender or food processor, and process until it's smooth. Hummus is a naturally vegetarian, vegan, and gluten-free food.

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Ingredients

  • 1 (15-ounce) can chickpeas, drained

  • 1/4 cup olive oil

  • 1/4 cup sun-dried tomatoes, in oil or rehydrated

  • 2 tablespoons lemon juice

  • 3 cloves garlic

  • 1/2 teaspoon paprika

  • 2 tablespoons water

  • 1/4 teaspoon salt

Steps to Make It

  1. Process all ingredients in a food processor or blender until smooth, adding more liquid if needed. That's it! Enjoy your homemade hummus.

  2. If you prefer, you can also add the sun-dried tomatoes last, and process the hummus until the tomatoes are finely diced rather than completely smooth. This will give your hummus a bit of extra texture if you prefer.

  3. If your blender isn't strong enough to handle the sun-dried tomatoes, you may need to give them a quick coarse chop.