Lykkers, ready for a tasty treat? Picture this: a velvety dip bursting with the bold, tangy essence of sun-dried tomatoes, ready to scoop up with your favorite pita or veggie sticks.

This Simple Sun-Dried Tomato Hummus is your ticket to a quick, delicious snack or appetizer that's as versatile as it is irresistible.

Whether you're throwing together a last-minute party platter or craving a wholesome bite, this recipe comes together in just 15 minutes with a blender or food processor. It's vegan, gluten-free, and oh-so-satisfying—let's whip it up!

Ingredients

Gather these goodies to create your hummus masterpiece:

1/2 cup loosely packed sun-dried tomatoes– Opt for dry-packed for max flavor control (brands like Mediterranean Organic or Mezzetta, around $5-$7 for an 8 oz. jar). If using oil-packed, drain them well.

1 (15 oz.) can chickpeas– Drained, but save that precious liquid (aka chickpea brine or aquafaba).

2-4 medium garlic cloves – Peeled; start with 2 if you're garlic-shy, or go bold with 4.

1/4 cup tahini – This sesame paste brings the creaminess; Soom or Whole Foods 365 (about $6-$8) are top picks.

3 Tbsp lemon juice – Freshly squeezed from 1 medium lemon for a zesty kick.

1/2-3/4 tsp sea salt – Adjust to taste; the brine might add some saltiness already.

2-4 Tbsp olive oil – Extra for richness; start with 2 and tweak as needed.

1/4-1/2 cup chickpea brine – Reserved from the can to get that perfect silky texture.

Optional Garnishes:

A drizzle of olive oil

Toasted pine nuts (a small handful, about $3 for 1 oz.)

A pinch of smoked paprika

Directions

Let's make this hummus step-by-step—super simple and fun!

Soften the Tomatoes

Pop the sun-dried tomatoes into a bowl of warm water (about 1 cup) for 5 minutes. Drain thoroughly after soaking.

Prep the Base

Drain the chickpeas over a bowl to catch the brine—don't toss it! You'll need it soon. Peel your garlic cloves while you're at it.

Blend It Up

Toss the soaked tomatoes, chickpeas, garlic, tahini, lemon juice, salt, oregano, and olive oil into a food processor or blender. Start with the lower amounts (2 garlic cloves, 1/2 tsp salt, 2 Tbsp oil).

If it's too thick, drizzle in chickpea brine—start with 1/4 cup and add more until it's lusciously creamy.

Taste Test

Give it a taste! Want more zing? Add extra lemon juice. Need a flavor boost? Sprinkle in more salt or garlic. Blend again if you tweak it.

Plate with Flair

Scoop the hummus into a shallow bowl. Swirl the top with a spoon, then drizzle with olive oil, scatter toasted pine nuts, and dust with smoked paprika for a stunning finish.

Serving Suggestions

As a Dip: Pair with crisp cucumber rounds, carrot sticks, or warm pita triangles. Crackers work too!

As a Spread: Slather it on a wrap with roasted veggies or grilled tofu for a hearty lunch.

As a Side: Spoon it next to a fresh salad or a baked veggie dish for a flavor-packed meal.

Fun Facts & Tips

Hummus hails from the Middle East, where chickpeas and tahini have been blended into creamy perfection for centuries. Adding sun-dried tomatoes? That's a modern twist that brings a punch of umami and tang. This recipe's protein (about 3g per serving) and fiber make it a smart snack choice too.

Substitution Ideas:

No sun-dried tomatoes? Tahini-free? Try almond butter—it'll shift the flavor but still works.

Garlic overload? Roast the cloves first for a milder, nutty taste.

Conclusion

There you have it, Lykkers—a vibrant, tangy sun-dried tomato hummus that's as easy as it is delicious. Its creamy texture and bold tomato flavor make it a go-to for any occasion, from casual snacking to impressing guests. So, what twists did you try? Extra oregano? A spicy kick? Share your hummus adventures below—I can't wait to hear about them!