sun dried tomato hummus_hummus de tomates secos

Sun dried Tomato Hummus

#PintxoSaturday is here and today I am sharing this easy sun dried tomato hummus. Easy to make and perfect appetizer or snack for the weekend.

I like to make hummus at home as you can adjust the ingredients to find the right balance for you, and play with different ingredients and seasonings. This time I added a little bit of mandarin juice and the result was delicious.

You can prepare this hummus at home and keep it in the refrigerator for a few days. Enjoy it in a sandwich, weekend breakfast toast, wraps… Or enjoy it with some sweet potato chips 馃檪

When I checked early this week if I had all the ingredients to make hummus at home, I realised I was running out of canned chickpeas. So I decided to cook them in the slow cooker overnight, 20 hours in Low, perfect soft chickpeas ready to make amazing hummus.

Do you remember the sun dried tomatoes I brought from Spain in summer? 篓home-dried篓. I used them to make this delicious hummus soaking them in warm water for 15 minutes. I do not always have those sun dried tomatoes so I usually use sun dried tomatoes in olive oil. Just as an option if you have the real sun dried tomatoes at home 馃檪

Do you want more appetizer ideas? Check here.

Sun dried Tomato Hummus

Recipe by Enara ParraCourse: Vegan, Appetizers, SnackCuisine: MediterraneanDifficulty: Easy


Prep time




  • 300 g can chickpeas, drained

  • 30 g sun dried tomatoes in olive oil, drained

  • 1 tbs tahini

  • 2 tbs olive oil

  • 1 small garlic clove

  • 1/2 lemon juice (or lime)

  • 1/2 mandarin juice ( or 1/4 orange)

  • 1 tsp cumin powder

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp paprika (sweet or spicy)

  • 1/3 cup water


  • Place all the ingredients in a food processor or blender. Mix until very smooth. You can add more water if you want it more creamy.
  • Place in a small bowl and drizzle with olive oil. Top with more paprika. Enjoy!

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