This flavorful Sun-Dried Tomato Hummus will be your kids’ new favorite snack! It’s the perfect healthy dip for crackers or fresh vegetables.
Healthy Hummus Recipe
Hummus is a convenient, healthy snack I can pack into lunches or serve for afterschool snacks. It’s a good source of protein from chickpeas, and this recipe uses sun-dried tomatoes to add a ton of flavor. It’s a definite winner with the kids or as an appetizer at any gathering.
I always keep this recipe or any batch of hummus on hand to prep healthy lunches. It’s great as a spread for wraps and sandwiches or to make veggie snack cups. Add a few spoonfuls of hummus to a small, lidded container and top with fresh-cut veggies. You can pack them in a lunchbox or enjoy after school.
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Sun-Dried Tomato Hummus Ingredients
Store-bought hummus is delicious and convenient, but nothing beats the taste of homemade. It’s easy to make with a food processor or blender, and you can control how much or how little of each ingredient goes into the recipe.
Here’s what you need to make sun-dried tomato hummus:
- Canned chickpeas, drained and rinsed
- Sun-dried tomatoes in oil
- Oil from sun-dried tomatoes
- Fresh lemon juice
- Salt, plus more to taste
- Black pepper
Can you Make Hummus without Tahini?
Tahini is a sesame seed paste and what gives hummus its creamy texture. However, not everyone keeps a jar of it in the pantry. The good news is that you can make hummus without tahini by swapping it with equal parts of any of the ingredients below:
- natural peanut butter
- natural almond butter
- sunflower seed butter
- mashed avocado
The flavor won’t be the exact same, but it’s still a delicious dip or spread with all your favorite snacks.
More Hummus Recipes
If you liked this recipe and anything to do with hummus, be sure to check out the ideas and delicious ways to serve it below.
Sun Dried Tomato Hummus | MOMables
Creamy and delicious Sun-Dried Tomato Hummus will be your new favorite snack! It’s the perfect healthy dip for crackers, chips, and veggies.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2 cups hummus 1x
- Category: Lunch
- Method: Blender
- Cuisine: American
- Diet: Gluten Free
- 15-ounce can chickpeas, drained and rinsed
- ⅓ cup sun-dried tomatoes in oil
- 3 tablespoons tahini
- 2 tablespoons oil from sun-dried tomatoes
- 1 clove garlic
- 1 lemon, juiced, about ¼ cup
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon pepper, plus more to taste
- Water, if needed
- In the bowl of a food processor, add all ingredients. Blend until smooth, adding 1 tablespoon of water at a time, if necessary, to thin it out. Blend until hummus is your desired consistency.
Store hummus in an airtight container in the fridge for up to 1 week.
- Serving Size: 2 tablespoons
- Calories: 64
- Sugar: 0.4g
- Sodium: 153.8mg
- Fat: 4.1g
- Saturated Fat: 0.6g
- Carbohydrates: 5.9g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: homemade hummus, sun-dried tomato hummus