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This sundried tomato hummus is full of flavour. A perfect appetizer to serve as a dip with raw veggies and pita chips. Or, spread it on a veggie sandwich for a nice pop of flavour. It’s creamy and flavourful, but also oil-free and completely WFPB vegan.  




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Hummus Is Kind of a Wonder Food


I know, I know, this sounds out there, but hear me out for a minute. First, chickpeas (also known as garbanzo beans) are super nutritious. They are an excellent source of fibre, protein and iron. Beyond that, they also contain magnesium, vitamin B6 and calcium. Making them a great nutritional choice all around.


They happen to be very mild in flavour. The huge benefit here is that you can flavour them however you like. Their mild flavour makes them exceptionally versatile. I know I’ve used them in everything from soups and stews to desserts. And of course, my favourite, hummus!  


So, what’s so great about hummus? The versatility my friend! It works as a dip or a spread. Add some liquid and it can be used as a pasta sauce or a dressing. It can even be used as a dessert! What more can you ask from a food that you can whip up in under 10 minutes?






So yeah, I’m a big fan of hummus. I love experimenting with different flavour combinations to come up with another yummy variety to enjoy. That’s where the idea for this flavour came from. We used to frequent this lunch spot that sold amazing grilled vegetable paninis, soups and salads. I loved that they always had a few vegan options to choose from as well. 


Once, I inquired about a sundried tomato spread, they had on their menu. I was bummed to learn that it wasn’t vegan. It sounded so delicious though, so I figured I’d whip one up myself. I was aiming for something flavourful and entirely WFPB. No oil, no dairy, no guilt. I wanted it to be perfect as a sandwich spread or a dip for vegetables. The problem is, most oil-free hummus recipes I’ve tried tend to be a little lacking in the creamy department. Often ending up kind of dry once refrigerated. This has always been a huge bummer for me, as I love to have oil-free hummus on hand for snacking. But, add some aquafaba and bingo! Smooth and creamy hummus without the added oil. Woohoo!  


I had lofty goals for this sundried tomato hummus, but I gotta tell ya, this one hits the mark, big time! Not only is it smooth and creamy, but oh so flavourful too. It’s quickly become a family favourite at my house.  









Chickpeas (or garbanzo beans)

Sundried tomatoes


Aquafaba – the liquid leftover in a can of chickpeas

Garlic cloves

Lemon juice



Onion powder


Black pepper  




You can use either dried or canned chickpeas for this recipe. If you use dried, cook them first and reserve some of the cooking liquid to use as the aquafaba. Going the canned route? Aim for unsalted and make sure to reserve the liquid in the can (aquafaba) when you drain them. If you’d prefer, you can also substitute white beans in place of the chickpeas.  


Skip the sundried tomatoes that are packed in oil. You don’t need that in your life. Instead, opt for the ones that come dry packed. If you end up with dehydrated sundried tomatoes, you can bring them back to life by soaking them in some warm water or warm vegetable broth for a bit.  


Aquafaba, if you don’t know, is the liquid from a can of chickpeas. It has many uses in the kitchen, so it’s worth saving. For this recipe, since we aren’t making meringues or anything, you can use the cooking water after making your chickpeas from dried. It’s not always as thick as the version you get in the can, so when baking, you may want to stick with canned. (Unless you have the patience to simmer the cooking liquid down until it resembles the thicker canned version.)  


Tahini is just sesame seeds ground into a paste. You can find this easily in most grocery stores nowadays. Likely in the natural foods section with all the other nut and seed butter. It adds some healthy fats and helps with the creamy texture.  









You can use either a food processor or a high-speed blender to make this sundried tomato hummus. Some people prefer the food processor, due to the wider bowl. I find my blender makes quick work of this recipe though. If you have a Blendtec blender, I use the twister jar with the twister lid to help stir if it starts to stick to the sides. However, this is not required. Most good blenders will work. You might just need to stop periodically to scrape down the sides as needed.  


This is a pretty simple recipe that you can put together in no time, especially if you use canned chickpeas. Once you drain and rinse them, everything gets added to the food processor or blender to be pulsed together. You may need to run a few cycles to get it nice and smooth, but that shouldn’t take long at all. Voila! You have delicious sundried tomato hummus!  



Creamy Sundried Tomato Hummus

Creamy Sundried Tomato Hummus

Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This creamy and delicious sundried tomato hummus ticks all the boxes. It's WFPB, oil-free and completely vegan. Use it as a dip for fresh veggies or spread it on a grilled veggie sandwich for an extra pop of flavour. 


  • 1 1/2 cups cooked chickpeas, or a 15oz can (no salt added) drained and rinsed (see notes)
  • 1/3 cup sundried tomatoes, avoid the ones packed in oil
  • 1/3 cup aquafaba, see notes
  • 1/4 cup tahini
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp salt, omit if avoiding salt
  • 1 pinch black pepper


  1. Drain and rinse your chickpeas, saving some of the cooking liquid (if using dried) or aquafaba (if using canned). 
  2. Add all ingredients to a high-speed blender or food processor
  3. Blend until smooth and creamy. Stopping to scrape down the side as needed. 
  4. Transfer into serving bowl. 
  5. Stores well in the fridge for up to a week. 


If using canned chickpeas, be sure to reserve the aquafaba from the can. 

If you're using canned chickpeas that are salted, omit the remaining salt from the recipe. 

If cooking dried chickpeas, reserve some of the cooking liquid to use as the aquafaba. 

If your sundried tomatoes are dehydrated, soak them in some warm water or veggie broth for about 10 minutes before adding to the blender/food processor. 

If your tahini is a little on the dry side, you may want to increase the amount of aquafaba by a tbsp or so. This recipe was developed with a runny tahini. 

Feel free to increase the aquafaba if you prefer a looser hummus. 



If you do try this sundried tomato hummus, I’d love to know what you think! Let me know in the comments below. If you happen to snap a pic, post it to Instagram and tag me (@mentalforlentils). I love to see what people are whipping up in the kitchen.  


As always, if you enjoyed this post please don’t hesitate to share it with your friends. Also, be sure to subscribe so you’ll get new posts right in your inbox each week.   



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