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+ servings
Sun-dried tomato hummus in a white bowl next to chopped vegetables.

Get the recipe: Sun-Dried Tomato Hummus

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This easy 5 minute sun-dried tomato hummus is a taste sensation! Filled with zingy citrus lemon, smoky sun-dried tomato-ness and a big note of fresh sweet basil, this hummus will soon became a family favorite!!


  • 1 can garbanzo beans or chick peas, drained and rinsed 15.5 oz
  • 1 cup sun-dried tomato pesto*
  • 1 lemon juiced
  • 1 tbsp fresh basil chopped
  • 1/2 tsp salt
  • 1/2 cup olive oil


  • Place the garbanzo beans, pesto, lemon, basil and salt into a food processor or blender.
  • Pulse 3-4 times so that they ingredients get combined.
  • Turn machine on and drizzle in olive oil and leave machine running until hummus is smooth, scraping down sides if needed.
  • Transfer hummus to a serving dish and drizzle an extra tablespoon of olive oil on top before serving.


Storage - will last 5 days in fridge
* If you don't have the pesto on hand, you can add 1/2 cup oil packed but drained sun-dried tomatoes, 1 clove garlic, 1/4 cup parmesan cheese and an additional 1 tbsp fresh chopped basil to the food processor or blender instead.
Calories: 263kcal, Carbohydrates: 21g, Protein: 6g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 2mg, Sodium: 435mg, Potassium: 178mg, Fiber: 6g, Sugar: 5g, Vitamin A: 228IU, Vitamin C: 9mg, Calcium: 60mg, Iron: 2mg

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