Olive Sun-Dried Tomato Hummus

The rich flavors of the Mediterranean are amplified in this Olive Sun-Dried Tomato Hummus, featuring kalamata olives, tangy sun-dried tomatoes, and verdant basil, along with the classic hummus ingredients, chickpeas and tahini. You can whip up this healthy hummus recipe in 10 minutes with only 7 ingredients (not including pantry staples).

What to eat with hummus?

This rich, flavorful hummus recipe is great served in a variety of ways, including with pita sandwiches, as a dip with breads and crackers, and as a sauce with veggie burgers, vegan meatballs, and lentil patties.

Is hummus good for you?

Absolutely! Packed with fiber, plant proteins, healthy fats, vitamins, and minerals, you can feel really good about including this hummus recipe in your eating style. This hummus recipe is vegan and gluten-free.

Learn how to make this hummus with this recipe video here.

Olive Sun-Dried Tomato Hummus

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(14 votes, average: 4.57 out of 5)
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4.6 from 14 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 10 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

The rich flavors of the Mediterranean are amplified in this vegan, gluten-free Olive Sun-Dried Tomato Hummus, featuring kalamata olives, tangy sun-dried tomatoes, and verdant basil, along with the classic hummus ingredients, chickpeas and tahini.

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Ingredients

Scale 1x2x3x

• 1 (15-ounce) can chickpeas (also called garbanzo beans), reserving liquid
• 2 garlic cloves
• 1/4 cup sun-dried tomatoes, sliced
• 1 teaspoon dried basil
• ¼ teaspoon ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons tahini (sesame seed paste)
• 1 tablespoon extra virgin olive oil
• 1/4 cup kalamata olives, pitted, drained

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Instructions

1. Add the chickpeas, garlic, sun-dried tomatoes, basil, black pepper, lemon juice and tahini to the container of a large food processor or blender.
2. 2. Puree the mixture, adding the olive oil and just enough reserved bean liquid (through the opening of the blender or food processor) as necessary to produce a smooth, very thick, creamy dip.
3. 3. Add the Kalamata olives and blend just 1-2 seconds only to slice olives (do not over process).
4. 4. Pour the hummus into a serving dish.
6. Optional: garnish with additional olive oil, kalamata olives, sun-dried tomatoes, and black pepper.
7. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 6 minutes
• Category: Dip
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 117
• Sugar: 2 g
• Sodium: 195 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 3 g

For more plant-based hummus recipes, check out some of my favorites:

Beet White Bean Hummus
Tomato Pesto Hummus
Hummus with Green Peas
BEST Classic Hummus
Cranberry Jalapeno Hummus