Sun Dried Tomato & Roasted Garlic Hummus gets a flavor and color boost from sun-dried tomatoes, roasted garlic and fresh basil. If you’re a hummus fan, you will love this delicious version that is taken to the next level.
 
Sun Dried Tomato & Roasted Garlic Hummus in a wooden bowl surrounded by pita chips, red pepper and cucumber strips
 
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. Oh, and Labor Day is only a few days away so you’ll need this for an appetizer. It comes with toasted pita chips too.

 

I never make regular 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.

Sesame Pita Chips

The perfect dipper for the hummus are whole wheat sesame pita chips, which are so easy to make. They are toasty and nutty and for me, the only option as a vessel for this hummus. For extra nutty flavor, I use whole wheat pita.

Pita triangles on a baking sheet get brushed with oil

 
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.
 
Pita chips are sprinkled with toasted sesame seeds
 
 
Take 45 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.
 

Vegetarian and Vegan

This recipe is vegetarian and vegan friendly, but even if you don’t fall into these food categories you will still love this hummus.
 

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 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

 

If you’ve tried this Sun Dried Tomato & Roasted Garlic Hummus or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below.

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Yield: 6

Sun Dried Tomato & Roasted Garlic Hummus

Sun-Dried Tomato & Roasted Garlic Hummus with pita chips and veggies ready to be eaten

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

Ingredients

  • 1 bulb garlic
  • 1 tablespoon vegetable oil
  • Small pinch of salt
  • 14 ounces chickpeas/garbanzo beans
  • 1/2 cup sun-dried tomatoes in oil
  • 1/4 cup sesame tahini
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 basil leaves
  • 1/3 cup light flavor olive oil
  • Toasted sesame seeds
  • Fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F/205°C.
  2. Cut ¼ inch of the top 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

Yield

1

Amount Per Serving Calories 99Saturated Fat 2gSodium 415mgCarbohydrates 4gProtein 2g

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