Inexpensive and super easy to make at home, this Homemade Sundried Tomato Hummus Recipe will be your new go-to appetizer and snack recipe.

Is it just me or does it seem that store-bought hummus is getting expensive. I always like to keep it in the fridge for impromptu family dinners and get-togethers. It’s just so easy to bust it out with a crackers and cheese to keep hangry guests at bay while finishing up dinner.

But six to eight bucks? For something that’s so easy to make? No thanks. I’m gonna do it myself. And get fancy with it too. ‘Cause that’s how we roll….

Earlier this week, I shared my recipe for homemade sundried tomatoes with y’all. I now have a pantry full of ’em, so we’re making Sundried Tomato Hummus!

With just a few basic ingredients and no prep work, this will be your new go-to last minute appetizer. I know, in the past when I’ve shared hummus recipes with you, I’ve had some pushback on the tahini. But, y’all. You need to get over it. Tahini makes the recipe. And holds up just fine in the pantry for months (maybe years?) on end. So just buy it, and use it!

Sundried Tomato Hummus

Remember when I said this was easy? Add all ingredients, except the olive oil to a food processor and pulse. While running, pour the olive oil down the chute and process until smooth. Add a little bit of water to thin, if necessary.

Pour into a bowl and serve with crackers or refrigerate until ready to use. When serving, garnish with chopped sundried tomatoes, smoked paprika, and additional olive oil, if desired.

Sundried Tomato Hummus

Yield: 6-8 appetizer servings

Inexpensive and super easy to make at home, this Homemade Sundried Tomato Hummus Recipe will be your new go-to appetizer and snack recipe.

Ingredients

1 can chickpeas, rinsed and drained
2 Tb. Tahini
4 sundried tomato halves, packed in oil + extra for garnish
1 Tb. minced garlic
1/4 cup olive oil
salt to taste
Garnish: chopped sundried tomatoes, olive oil drizzle, smoked paprika

Instructions

Add all ingredients, except the olive oil to a food processor and pulse. While running, pour the olive oil down the chute and process until smooth. Add a little bit of water to thin, if necessary.
Pour into a bowl and serve or refrigerate until ready to use.
When serving, garnish with chopped sundried tomatoes, smoked paprika, and additional olive oil, if desired.