3 ingredient sun-dried tomato hummus
October 18, 2023

3 ingredient Sun-dried Tomato Hummus

October 18, 2023

3 ingredient Sun-dried Tomato Hummus

3 ingredient sun-dried tomato hummus

This 3 ingredient sun-dried tomato hummus is perfect for when you need something quick flavourful, and filling. 

3 ingredient sundried tomato hummus

Preparing 3-Ingredient Sun-Dried Tomato Hummus

Preparing this hummus is just a matter of adding all of the ingredients to the blender. I put the oil and tomatoes in first and then add the chickpeas and salt on top. I find my blender works a bit better like this.

Then you just blend until the hummus is your desired creaminess.

You can serve it with a little extra oil drizzled on top, and garnish it with some basil if you like.

This hummus is perfect for drop-in visitors, hungry kids, or even just a midnight snack

3 ingredient sundried tomato hummus


Tips: Plant-based snacking 

Plant-based snacking isn't just limited to fruits, vegetables, and nuts. Many common dips and spreads are naturally plant-based: think salsa, guacamole, hummus and nut butters, for example. 

If you want to vegan-ize a dip made with mayonnaise, try our vegan mayo, it's quick and inexpensive. Or check out the commercially available options at the grocery market. 

Keeping some of our DIY Mother Mix on hand will help you whip up creamy dips in no time, like this easy vegan queso or our  Spinach Dip

Recipe Card

3 Ingredient Sun-Dried Tomato Hummus

Prep Time 5 minutes
Whip up this super simple, flavour-packed hummus in minutes. Uses just 3 ingredients!
Servings 6 1/4 cups
Calories
Author Sylvia Eastman

Ingredients

  • 2 cups cooked chickpeas {See recipe note}
  • 1/3 cup sun-dried tomatoes
  • 1/3 cup oil from jar of sun-dried tomatoes
  • 1 teaspoon smoked sea salt {or sub table salt to taste}
  • 1 tablespoon fresh basil, minced {optional, for topping}

Instructions

  • Add the oil and tomatoes to the blender and then the chickpeas and salt. Blend until smooth.
  • Put in serving vessel and optionally top with minced basil and a little extra sun-dried tomato oil or olive oil. Serve with your favourite dippers, some hearty bread, mini pitas, crunchy veggies like celery or carrots, or smear it on a toasted bagel.

Notes

  • If you are using canned chickpeas, save the liquid - it's called aquafaba and it's a fabulous vegan replacement for eggs.
  • If you don't have 1/3rd cup of sun-dried tomato oil left in the jar, top it up with olive oil. 

Courses, Cuisines, and Keywords

Course
Appetizer
|
dip
|
Snack
Cuisine
North American
Keywords
dip
|
easy hummus
|
sun-dried tomato hummus

Comments

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Recipe Rating




  1. Sylvia,
    Color me impressed. You are sick and worn out and yet you bring us this vibrant, beautiful and delicious recipe. You are amazing. Feel better.
    xox Hanne

  2. so sorry you felt so crappy for so long now. really hope you are finally on the way up and out <3
    will try this on sunday for my guests – sounds great. get well wishes

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.