Smoky Sun Dried Tomato Hummus is the perfect summertime snack, side dish, or appetizer. It’s easy to make, creamy, and bursting with that sun dried tomato sweetness with a rich smoky flavor that will keep your taste buds dancing! It’s even vegan and gluten free.
Hi, welcome to August! We’ve made it! August is meant for devouring all the fresh summer produce we can, sipping refreshing drinks, and savoring the heat. Let’s get to it!
Smoky Sun Dried Tomato Hummus was inspired by my obsession with discovering fun flavor variations of hummus. And by our cherry tomato plant that is currently exploding with bright red cherries. Okay, I didn’t actually use the fresh cherry tomatoes for the hummus. They would water things down too much, unlike those tasty little sun dried tomatoes that are chewy, sweet and wonderful in hummus!
P.S. See those cucumbers? Yup those beauties are from our garden! I am so proud of our little cucumber plant that grew up so big and strong from an itty bitty seed! Seriously, it’s wonderful. Our cucumbers are huge and they just keep popping up. I’m not mad about it at all.
So about that Smoky Sun Dried Tomato Hummus. It’s super duper easy to make, only requiring 9 ingredients and 15 minutes. The secret ingredient to this recipe is the smoked paprika. Don’t skip that stuff, and make sure you get the smoked variety of paprika, not the regular paprika. It takes the hummus from tasting like a big fat tomato to giving it a smoky depth that plays nicely with the sweetness of the sun dried tomatoes. Plus it adds to the beautiful orangey color!
Friends, I know you’ll love this Smoky Sun Dried Tomato Hummus. It’s:
With a hint of spice
So easy to make
Delicious served with veggies or crackers
Especially wonderful with strips of red bell peppers
I hope you give this Smoky Sun Dried Tomato Hummus a try. If you do, don’t forget to leave a comment below and rate the recipe! Your comments make me smile! 🙂
- ½ cup sun dried tomatoes (variety that's not packed in oil)
- 1 can chickpeas, rinsed and drained
- 2 to 3 garlic cloves, peeled
- 2 tablespoons olive oil. plus extra for garnish
- ¼ cup cold filtered water
- Juice of 1½ lemons
- 1 tablespoon tahini paste
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (plus more for garnish)
- ⅛ to ¼ teaspoon cayenne pepper (optional)
- SERVING SUGGESTIONS:
- Any veggies for dipping
- gluten free crackers
- My favorite veggies to dip with:
- red bell pepper (this is especially good)
- Soak the sun dried tomatoes in hot water for 10 minutes. Once they are softened drain off the water.
- To the bowl of a food processor add all of the hummus ingredients. Process about 5 minutes until everything is well combined and smooth, scraping down sides as needed.
- Add 1 to 2 tablespoons of water if the consistency seems a little thick.
- Taste and adjust seasoning as needed: add more salt to bring out the flavors, more smoked paprika for smokiness, and more cayenne pepper for heat.
- Transfer to a serving bowl, garnish with a drizzle of olive oil and a sprinkle of paprika, if desired. Serve with fresh cut veggies (see suggestions in the ingredients list above) and gluten free crackers. Serve immediately.
- Store the leftover hummus in the fridge for up to 4 days. If it gets a little dried out, simply stir in a little olive oil just before eating.
Nutrition Facts are a rough calculation for 8 servings of the hummus, without any veggies or crackers.