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Olive Sun-Dried Tomato Hummus

Sharon Palmer

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. Whip it up in 10 minutes to serve with pita sandwiches, as a dip with breads and crackers, and a a sauce with veggie burgers and lentil patties.

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

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Olive Sun-Dried Tomato Hummus


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

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.


Scale

Ingredients


Instructions

  1. Drain the chickpeas, reserving the liquid. Put the beans into a blender or food processor.
  2. Add the garlic, lemon juice, tahini, black pepper, olive oil, kalamata olives, sun-dried tomatoes, and basil.
  3. Puree the mixture, adding reserved bean liquid as necessary to produce a smooth, very thick, creamy dip.
  4. Pour the bean dip into a serving dish.
  5. Optional: garnish with additional olive oil, kalamata olives, sun-dried tomatoes, and black pepper.
  6. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.
  • Category: Dip
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 113
  • Sugar: 1 g
  • Sodium: 255 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 4 g

Keywords: vegan hummus, hummus, hummus recipe, mediterranean

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

Beet White Bean Hummus
Tomato Pesto Hummus
Green Pea Hummus

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