Sun-dried tomato hummus

Total Time
6 min
6 min
0 min
There's almost unlimited ways to use hummus: You can serve it with celery, sliced cucumbers, and carrot sticks for dipping; use it instead of mustard or mayonnaise on a sandwich; serve it alongside grilled chicken, salmon, or shrimp; or — if it's really delicious — eat it with a spoon! This recipe puts a little twist on this classic Mediterranean staple by adding in sun-dried tomatoes! Made with almost all ZeroPoint ingredients, it takes just six minutes to make enough for four generous 1⁄3 cup servings. Sure, you can mash the chickpeas by hand, but the secret to a hassle-free process is a few pulses of the food processor.


sun-dried tomatoes (without oil)

6 medium

chickpeas (15 oz)

15½ oz, rinsed and drained


2 Tbsp

lemon juice canned or bottled

1 Tbsp

garlic clove(s)

1 medium clove(s), chopped

table salt

¼ tsp

cayenne pepper



  1. Put the tomatoes in a small bowl and cover with boiling water. Let stand 10 minutes; drain and reserve the liquid.
  2. Combine the tomatoes and the remaining ingredients in a food processor and pulse until smooth, adding some of the reserved liquid if the hummus seems stiff. Yields generous 1⁄3 cup per serving.

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