This vegan Sun Dried Tomato and Roasted Garlic flavor is vibrant in color and flavor. Using a traditional hummus recipe with sweet sun-dried tomatoes, roasted garlic and a little basil.

A wooden bowl filled with sun-dried tomato hummus with a toasted pita chip

You can’t help but love the vibrant orange of this hummus. It’s still summer and there is still cookouts and pool days to be had. Since spring is here and summer is around the corner, this hummus travels well for beach days, picnics and road trips. It comes with toasted pita chips too.

Sun-dried tomato hummus from overhead with pita chips and vegetables

I rarely make plain hummus, because I can’t leave well enough alone as I always like to add other ingredients. This particular version is my favorite recipe for hummus because the sun dried tomatoes add a rich, tomato sweetness. I also add a roasted garlic clove that adds extra sweet garlic flavor, which is a departure from the sometimes overpowering flavor of raw garlic.

Sun-dried tomatoes are my secret ingredient to add a pop of flavor to dishes. I use them in Rosemary Sun-Dried Tomato Olives, Grilled Vegetable Sun-Dried Tomato Pesto Pasta and even make a Sun-Dried Tomato and Basil Pesto from them.

Homemade pita chips are so good and they are the best when fresh out of the oven. They really could not be simpler. Just cut up a whole wheat pita into triangles, spread them on a baking sheet, brush with olive oil and sprinkle with sesame seeds for added nutty bite. Bake at 350°F/175°C for 25-30 minutes until golden and crispy.

Brushing oil on triangular pita chips

How to make toasted pita chips

Cut pitas into triangles, spread evenly onto a baking sheet and brush the tops with oil.  Sprinkle with sesame seeds and Bake at 350°F/175°C for 25-30 minutes until golden and crispy.

Sprinkling sesame seeds over toasted pita chips

Take a few minutes out of your day to make this flavor-packed snack, you can enjoy it all week long. It keeps well in a sealed container, refrigerated for up to 7 days.

Sun Dried Tomato & Roasted Garlic Hummus – Step by Step

Cut 1/4 inch off the top of a head of garlic. Wrap in foil drizzled with vegetable oil and salt. Roast for 30 minutes.

A head of garlic on foil drizzled with oil and salt

To a food processor add garbanzo beans/chickpeas, 3 roasted garlic cloves, sun-dried tomatoes and their oil, tahini, salt, pepper and fresh basil leaves. Turn on the processor and drizzle in the olive oil until smooth.

A food processor with chickpeas, sundried tomatoes, tahini, salt and pepper ready to blend into hummus

Yield: 6

Sun Dried Tomato & Roasted Garlic Hummus

Using a pita chip to scoop up hummus

Chickpeas, sun-dried tomatoes, roasted garlic and fresh basil make for a flavor-packed hummus.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 bulb garlic
  • 1 tablespoon vegetable oil
  • Small pinch of salt
  • 14 ounces (400 grams) chickpeas/garbanzo beans
  • ½ cup (27 grams) sun-dried tomatoes in oil
  • ¼ cup (65 grams) sesame tahini
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 basil leaves
  • ⅓ cup (78 ml) light flavor olive oil
  • Toasted sesame seeds
  • Fresh parsley, chopped


  1. Preheat oven to 400°F/205°C.
  2. Cut off the stem of the head of garlic just to expose the cloves.
  3. Lay a piece of foil flat (large enough to wrap the garlic) and set the garlic head in the center, cut side up. Drizzle with a vegetable oil and small pinch of salt.
  4. Wrap the garlic in the foil, place on a baking sheet and roast in the pre-heated oven for 30 minutes.
  5. When the garlic is done, remove from the oven, open the foil and allow to cool
  6. To a food processor add the chickpeas, 3 roasted garlic cloves, sun-dried tomatoes, sun-dried tomato oil, tahini, basil, salt and pepper. Pulse until everything starts to combine.
  7. While the processor is running, drizzle in the olive oil and blend until smooth. If the hummus is too thick, add a little warm water. Transfer to a bowl and drizzle with more oil and top with toasted sesame seeds and chopped parsley.

Nutrition Information



Serving Size


Amount Per Serving Calories 531Total Fat 13gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 302mgCarbohydrates 80gFiber 22gSugar 0gProtein 26g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Grilled Vegetables with Creamy Sun-Dried Tomato Dip

Grilled zucchini, carrots, asparagus and mushrooms on a serving board with sun-dried tomato dip