Sun-Dried Tomato Hummus

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An absolute explosion of flavor and sensation. This will be a hit at any gathering. Very good with pita chips.


1 can drained chickpeas (reserve 5-6 for garnish)

4 tablespoons chickpea water (aquafaba)

1/4 cup lemon juice

1/4 cup tahini

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/3 cup sun dried tomatoes (jarred, soaked in oil)

2 tablespoons sun dried tomato oil (from jar)


2 sun dried tomatoes, diced

fresh basil, chopped

5-6 whole chickpeas

1 green onion, chopped (just the green top)

3 tablespoons pine nuts

In a food processor, combine the chickpea water, lemon juice, tahini, salt and garlic powder. Whir for about 30 seconds.

Add the drained chickpeas to the mix, 1/2 the can at a time. Whir between each addition. Add the sun dried tomatoes and the sundried tomato oil. Whir for about four minutes.

Pour hummus out into a pretty bowl and garnish with diced sun dried tomatoes, whole chickpeas, chopped green onion, chopped basil and pine nuts. Chill for at least 2 hours before serving.

Printable recipe:

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