Meatless Monday’s: Sundried Tomato Hummus

Some snacks are good. Some snacks are dangerously good—the kind you keep dipping into long after you promised yourself “just one more bite.” This Sundried Tomato Hummus absolutely falls into that category.

It’s everything you love about classic hummus—smooth, creamy, and satisfying—but with a Mediterranean twist that instantly levels it up. The sundried tomatoes bring a sweet, tangy depth of flavor, the garlic adds just the right bite, and the olive oil ties it all together with a silky richness. It’s bold yet balanced, snackable yet elegant enough for entertaining.

Whether you’re scooping it with fresh veggies, slathering it on sandwiches, or using it as the star of a mezze platter, this hummus will quickly become your go-to dip. Oh—and fair warning—once you make this version, the plain stuff may never quite hit the same again.

Sundried Tomato Hummus

Ingredient List

1½ cups (250g) chickpeas, drained
¼ cup (45g) sundried tomatoes in oil
1 clove garlic
½ lemon, juiced
2 tbsp. olive oil
½ tsp. salt
¼ cup (60ml) water

Directions

Add all ingredients except the water into a food processor and blend until creamy, stopping once to scrape down the sides.
Check consistency and add water as needed until smooth.
Serve with raw veggies, crackers, or chips.
Makes 4 servings.

Nutrition Facts

Calories per serving: 181
Fats per serving: 10 grams
Protein per serving: 6 grams
Carbohydrates per serving: 18 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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