Sundried Tomato Hummus (Vegan + GF)

Sundried Tomato Hummus (Vegan + GF)

This homemade Sundried Tomato Hummus is ridiculously quick and easy to make and much healthier and cheaper than the shop-bought version.

Sundried Tomato Hummus [VEGAN/GLUTEN-FREE]

It’s great for a quick lunch but also makes a highly shareable (and easily prepared ahead) appetiser if you’re having a dinner party – your guests will be very impressed when you tell them the hummus is homemade, just don’t tell them how easy it is! It caters for a variety of dietary requirements too, because it’s vegan and gluten-free. It would also be delicious in a Buddha Bowl

All you need to do is blend all these ingredients together in a food processor and it’s ready to serve!

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Sundried Tomato Hummus (Vegan + GF)
Serves 4
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  1. 400g tin chickpeas, drained and rinsed
  2. 6 oil-preserved sundried tomatoes (or sub oil-preserved roasted red peppers)
  3. 1/2 teaspoon smoked paprika
  4. 1 garlic clove
  5. 1 tablespoon tahini
  6. Salt + pepper, to taste
  7. Drizzle of olive oil
  8. Juice of half a lemon
  9. Optional: 1/4 teaspoon cayenne chilli pepper
  10. To serve: pine nuts, chilli oil
  1. Place all ingredients into blender/food processor of choice and whizz until smooth
  2. Sprinkle with pine nuts and drizzle with olive oil or chilli oil
  3. Serve with vegetable crudités, pitta bread or tortilla chips
  4. Keeps covered in the fridge for up to a few days
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