Go Back

Sundried Tomato Hummus

Author: Tansy Boggon


  • 400 g can chickpeas drained
  • 1/3 cup sundried tomatoes
  • 2 garlic cloves peeled
  • 2-3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons oil from jar of tomatoes or olive oil
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • pinch pepper


  • Place all ingredients in a food processor or blender.
  • Process until smooth.
  • Add water or additional lemon juice to achieve desired consistency and taste.
  • Serve alongside veggie sticks, wholegrain crackers or spread over wraps.


Hummus will last for about 1 week stored in an airtight container in the refrigerator.