Sun Dried Tomato Hummus from Recipe RenovatorRich, creamy, smoky… this is the perfect dip for late summer parties, beach days, or barbecues. Since it’s made without dairy products, this Mediterranean sun-dried tomato hummus is safe to have outdoors without refrigeration for a while. Serve it with chips or veggies.

I was planning on making roasted pepper hummus for my Kickstarter launch party, only to find a jar of sun-dried tomatoes, not roasted peppers, in the fridge. So I punted, renovating my own recipe. This dip was such a huge hit I knew I had to share it with you.

Suitable for:
vegan, gluten-free, reduced-sugar, low-sodium diets

Not for:
migraine diets

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tempting Tuesday photos, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts. We support Meatless Monday.

If you can’t find smoked salt, here is one I like:

Sun Dried Tomato Hummus from Recipe Renovator

Mediterranean sun-dried tomato hummus

Luscious, easy sun-dried tomato hummus brings all the flavors of the Mediterranean into your dip bowl.
5 from 1 vote
Prep Time 30 mins
Total Time 1 hr
Course Dinner, Lunch
Cuisine Mediterranean
Servings 12 servings


  • 1 handful Italian flat-leaf parsley (fresh)
  • 2 lemons
  • 3 ounces sun-dried tomatoes (use no-salt-added for low-sodium diet)
  • 15 ounces chickpeas cooked or canned (use no-salt-added for low-sodium diet)
  • 2 tbsp tahini (30 g)
  • 1 tbsp olive oil (extra virgin) organic, extra-virgin
  • 1 tsp smoked paprika (pimenton)
  • 1 tsp smoked salt (omit for low-sodium diet)


  • Wash the parsley and roll up in an towel to dry thoroughly.
  • Wash the lemons and set aside to dry.
  • Rinse and drain the chickpeas.
  • Put the parsley in the food processor and mince finely. Scrape it out into a bowl and set aside.
  • Use a peeler to peel one lemon, taking just the yellow part. Using a serrated knife, cut off the rest of the lemon peel and white pith, so you have just the flesh of the lemon. Cut in half and remove the seeds. Add to the food processor with the peel. Juice the other lemon into the food processor.
  • Add the rest of the ingredients, except the parsley, to the food processor. Blend until very smooth, stopping occasionally to scrape down the sides. Add filtered water as necessary to get the right consistency.
  • Taste and add additional sea salt if necessary.
  • Put the hummus into a serving bowl and gently stir in the parsley, leaving some to sprinkle on top. Serve with an additional drizzle of olive oil and lemon zest.


Per serving:
  • 106 calories
  • 4 g fat
  • 0 g cholesterol
  • 424 mg sodium (15 mg sodium with substitutions above)
  • 367 mg potassium
  • 15 g carbohydrate
  • 4 g fiber
  • 5 g sugars
  • 5 g protein
  • 3  Weight Watchers Points Plus
Use either oil-packed sun-dried tomatoes (drained) or ones in the plastic pack that are still soft and chewy. Very dry sun-dried tomatoes would need to be soaked in hot water for at least 30 minutes, then drained, before using. I used Meyer lemon olive oil for this recipe, which was delicious, but you can substitute any high quality extra-virgin olive oil. If making for low-sodium diets, cook your own chickpeas (about 1 cup dried) without salt, or choose a low-sodium canned version and rinse well. Choose sun-dried tomatoes without salt, and omit the smoked salt.