Whip up this delicious Sun-Dried Tomato Hummus in no time! This recipe combines creamy chickpeas with the zesty kick of sun-dried tomatoes, balanced by the nutty richness of peanut butter and fresh lemon juice. With just a handful of ingredients, you can create a spread that’s perfect for any occasion—whether it’s a casual snack or an appetizer for entertaining guests. You can pair it with crunchy crackers, and fresh vegetables, or use it as a savory sandwich filling. The best part? It’s packed with protein, fiber, and healthy fats, making it as nutritious as it is flavorful.
15 oz can chickpeas, drained and liquid reservedor Cooked chickpeas
3 tbsp aquafaba ( reserved liquid from canned chickpeas) or water
1/3cupsun-dried tomatoes in olive oilabout 8, drained
1large clove garlic
1/4 cup peanut butter
Seasonings & Flavorings:
2Tbspolive oil
2Tbspfresh lemon juice
1 tsp saltor to taste
1 Tbsp chopped fresh oregano
Instructions
Add chickpeas and all other ingredients to a food processor and pulse till smooth. Check the consistency. Add more aquafaba if too thick. Do not add more than 3 tablespoons at a time.
Serve topped with more olive oil from sun dried tomato jar and some fresh basil
Video
Notes
Reserve the chickpea liquid to adjust the consistency of the spread if needed.
The spread thickens as it sits, so give it a quick stir before serving if made ahead.
Fresh oregano offers the best flavor, but dried can work in a pinch.
Add a little extra lemon juice for a brighter, tangier taste.