If you want a healthy vegan hummus recipe with a twist from the traditional classic version, here’s a nice Vegan Sun-Dried Tomato Hummus that’s really easy to make.
While the ultimate in nutrition would be to make it with raw sprouted chickpeas (see my Raw Sprouted Chickpea Hummus recipe), sometimes quick and easy is in order.
I happened to have two cans of organic garbanzo beans (aka chickpeas) it my kitchen cabinet, as well as some organic sun-dried tomatoes left over from the Raw Stuffed Kale Leaves with Mint Cashew Aioli recipe I made earlier this week, so this was the perfect combination.
It took about 5 minutes to make in my food processor and didn’t take much longer than that for it to disappear.
One more thing I forgot. If you have children, you ~have~ to get these cute little stainless steel vegetable cutters for their veggies and fruits! They are under $10.00 and come in a set of 12. They are really small, but perfect for little hands.
I used them once to cut out shapes with bananas and when my boys ate them, their response was “Mmmm..these taste so good!” And….they were just plain bananas. But I guess because they were cut out in a cute shape they somehow magically tasted better lol.
This healthy recipe is made with clean, real food ingredients and is vegan, gluten-free, dairy-free and nut-free.
Want more healthy dip and dressing recipes? Check out Tomatillo and Jalapeno Dip, Healthy Artichoke Dip, Lectin-Free Vegan Basil Pesto Cauliflower Rice Dip or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dip and dressing recipes just like this one that you will love!
5 Fast Facts About Chickpeas:*
- excellent source of fiber
- good source of vegan protein
- can help lower cholesterol
- provides better regulation of blood sugar
- can help decrease cardiovascular risks
5 Fast Facts About Tahini (Sesame Seeds):*
- high in calcium (35% dv)
- excellent antioxidant
- lowers cholesterol
- reduces inflammation
- high in manganese (44% dv) and magnesium (31% dv)
5 Fast Facts About Tomatoes:*
- contains cancer fighting agents
- high in beta-carotene
- excellent antioxidant
- high in vitamin K and A
- high in chromium mineral
5 Fast Facts About Extra-Virgin Olive Oil:*
- lowers blood cholesterol levels
- rich in antioxidants
- improves bone mineralization and calcification
- excellent protection from heart attack and stroke
- provides anti-inflammatory benefits
5 Fast Facts About Garlic:*
- regulates blood sugar levels
- lowers high blood pressure
- anti-bacterial and analgesic properties
- contains anti-viral properties
- lowers cholesterol levels
5 Fast Facts About Lemons:*
- extremely alkalizing to the body
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- powerful anti-bacterial properties
5 Fast Facts About Himalayan Pink Himalayan:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Vegan Sun-Dried Tomato Hummus (Vegan, Gluten-Free, Dairy-Free)
Print recipe | www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
- 2 cans organic chickpeas (15 ounce cans, drained)
- 1/4 cup organic tahini
- 1/3 cup organic extra virgin olive oil
- 1/4 cup water (purified or filtered)
- 4 cloves organic garlic (freshly crushed)
- 2 organic lemons (fresh squeezed)
- 2/3 cups organic sun-dried tomatoes
- 1 teaspoon Himalayan pink salt
Directions
| Step 1 | Put all ingredients (reserve a handful of chickpeas to garnish) into a food processor and process until creamy and smooth. Adjust seasonings to your preference. Drizzle with olive oil and garnish with extra chickpeas, if desired. Serve with vegetable or healthy chips. Enjoy! |
Note
This recipe will make approximately 2 - 4 servings.
The recipe and photographs for "Vegan Sun-Dried-Tomato Hummus" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.
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First time sprouting the chickpeas and it’s pretty cool but wanted to know if it’s normal that it’s not as creamy as making it from the can version? It feels slightly more chunkier. Just wanted to know if I missed a step 🙂
Hi there Lily! I’m really excited you took the extra time and steps to make the sprouted chickpeas…I’m very impressed! When I make hummus from sprouted chickpeas, mine ends up a little thicker/chunkier than when I make regular hummus using organic canned chickpeas too. So you didn’t do anything wrong 🙂
If you prefer a thinner hummus, try adding a little water (maybe 1 – 2 tablespoons) or a little extra oil (maybe 1 or 2 teaspoons) to thin it up. You could also try to process it a little longer which will help break it down a little more.
Thanks for the question and for trying out the recipe 🙂
Just made this wonderful hummus – it’s so delicious!! Thanks for the great recipe!!
Hi Holly! I’m so glad you enjoyed the hummus…I think I could eat hummus every day in any variety I love it so much!
Thank you for trying out the recipe and for taking the time to leave me feedback…I really appreciate it 😉
Hi Karielyn! Love all your recipes. Excited to make this hummus but I’m wondering- does it matter if the sun dried tomatoes are in oil vs dry?
Hi Meredith! Thanks so much for your kind comments!
I’m thinking you would be just fine with either the dry sun-dried tomatoes, or the ones in oil because the recipe will already have some olive oil in it. The amount of oil from the sun-dried tomatoes would be so minimal I don’t think it would make a difference.
That’s a great question and I hope you enjoy the recipe 😉
Hi again!! I’ve made two different kinds of hummus: a classic one, made only of chickpeas (very good) for which I used half of the garlic requested because I don’t like very much the flavour; and I made the other one with your recepie of the zucchini hummus, but I added some beans and pepper because in it it was too strong the flavour of the lemon juice.. (Probably because I made my homemade tahin and I added some lemon juice in it as the recepie said to)
Thank you for your recepies and for your kindness!
Hi Gelli! Sounds perfect! That’s the beauty of hummus is that it so versatile.
I have to admit I go a little heavy on the lemon juice…my husband reminds me quite often because he doesn’t like it as much as I do lol!
I’m glad you found something that worked out and that you enjoyed it as well.
And I appreciate you keeping in touch with feedback 😉
Hi I’m sorry I have another question:)) : could you tell me how much is a can of chickpeas in grams or cups please? Thank you!! I’ll let you know if my experiment will be successful:)
Hi Gelli! Sure, no problem…I should know, especially since I just bought 6 cans last night at the grocery store lol!
One can is 15 ounces, or right at 2 cups.
Because I make so much hummus, my next goal is to make homemade chickpeas and cook a big batch in my slow cooker instead of buying them in the can.
I’ve already bought the dry organic garbonzo (chickpeas) in bulk, but just haven’t taken the next step.
Good luck!
Hi, I’m writing to ask your opinion: this recepie looks delicious, but I don’t have sun dried tomatoes… Do you think I can omit them or substitute them with chickpeas or something else?
Another thing: chickpeas are the ones you buy already cooked at the supermarket right?
Thank you sooo much:))
Hi Gelli! Yes, you sure can make changes with the sun-dried tomatoes.
If you don’t have sun-dried tomatoes, you could leave them out for a classic hummus, or add jalapenos & lime, a regular tomato, cilantro, red pepper, avocado, garlic, chipolte, zucchini, black beans, artichoke or just about anything you like.
I probably make hummus every other day, so I like to change it up for a little variety and use whatever I’m in the mood for, or have on hand at the time.
And everyone is different on their preference of the texture and seasonings so feel free to adjust the seasonings to your liking.
Oh, and yes, you can use the canned chickpeas (already cooked, preferably organic). I never rinse mine off but just drain them.
Hope you like it and I’d love to know what variety you end up making 😉
Thanks to Lexi for asking about using whole seeds, I was wondering that myself, and Thanks to Karielyn for the link to making tahini!
Made this for lunch today, spread it on flax crackers topped with tomato, sprouts and avocado, DELICIOUS!
Hi Robin! Oh my gosh…that sounds like the kind of lunch I would love! Do you grow your own sprouts or buy them at the store?
You’re blog is amazing! For recipies such as the hummus, could I just use seasame seeds instead of tahini?
Hi Lexi! Thank you so much! I’m not sure if using actual sesame seeds would work, I have never tried that. Tahini is just ground up sesame seeds but I don’t know if they would get “ground” up enough in the food processor to turn into the tahini paste. You can make tahini paste from sesame seeds but you would probably have to do that ~before~ making the recipe.
Just like if you were to make a recipe that called for peanut butter and you just put peanuts in the mixture without grinding them into peanut butter…does that make sense?
You could make you own…here’s a recipe: https://thehealthyfamilyandhome.com/how-to-make-tahini/
I hope you like it if you try it out…thanks for stopping by 🙂
I LOVE Hummus & realized the other day that I have never taken the time to photograph it when I make it, that is on my February “to-do” list. I just had to leave a comment to tell you how adorable those little cut cucumbers are. I wonder in the mini fondant cutters would work too – love this post, YUM 🙂
Hi Rachel! I’ve never used them before, but I bet some fondant cutters would work great to cut out pieces of fruit or veggies…especially if they are stainless steel. These are really small but cut very well. Thanks for visiting and taking the time to comment, I appreciate it 🙂
I knew I wanted to make this hummus the moment I saw that perfect picture, before even reading the post. Isn’t it amazing how versatile chickpeas are? I can’t get enough of hummus and can’t wait to try this combination. Thank you for sharing the recipe!
PS Those cucumber slices and shapes are so cute, I just happen to know a little lady who will love them:) What an inspiration!
Hi Adriana! Awww..thank you so much! I love chickpeas too – have you ever tried sprouting them? It’s really easy. I forgot to add a link of where to find those little cute outs…I’m going to go back and add it. The set came with four different shapes and they are a hit with kids, too. 🙂