Savory Sun-Dried Tomato & Olive Hummus

Savory Sun-Dried Tomato & Olive Hummus – Easy Mediterranean Vegan Dip You’ll Crave

If you love bold, savory flavors and need a quick, crowd-pleasing vegan appetizer, this Sun-Dried Tomato & Olive Hummus is your new go-to. Creamy, zesty, and briny in all the right ways, it’s everything you want in a Mediterranean dip—without turning on the stove. Whether you’re hosting, meal-prepping, or just snack-hungry, this easy hummus recipe delivers big flavor in minutes.

Curious about how to make sun-dried tomato and olive hummus or in need of a quick vegan Mediterranean dip for pita and veggies? You’re in the right place. This is a no-fuss, flavor-packed dish that belongs at the center of your snacking board.

Mediterranean Inspiration

Hummus is a staple in my kitchen—easy, satisfying, and endlessly customizable. But after one too many basic versions, I craved something with a little more edge. The inspiration came from a mezze platter at a close friend’s house—where rich sun-dried tomatoes and briny olives were swirled into a silky hummus base. That contrast of creamy, tangy, and umami? Unforgettable. This recipe recreates that flavor memory with pantry-friendly ingredients and a food processor.

Why You’ll Love It

• Big Bold Flavors – Sun-dried tomatoes and Kalamata olives bring umami and tang to every bite.
• Ready in 10 Minutes – No cooking required—just blend and serve.
• Vegan and Versatile – A plant-based dip that pairs beautifully with veggies, crackers, or sandwiches.
• Stunning for Entertaining – With swirls of olive oil and colorful garnish, it’s as pretty as it is delicious.

Quick Grocery List

For the Hummus Base:

• Canned chickpeas
• Tahini
• Fresh lemon juice
• Garlic
• Sea salt
• Cold water

For the Sun-Dried Tomato & Olive Mix:

• Oil-packed sun-dried tomatoes
• Kalamata olives
• Extra virgin olive oil
• Smoked paprika
• Chili flakes (optional)

For Garnish:

• Olive oil
• Chopped sun-dried tomatoes
• Sliced olives
• Fresh parsley or basil
• Cracked black pepper

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Prep: 10 minutes
Cook: None
Total Time: 10 minutes

Equipment Checklist:

• Food processor or high-speed blender
• Measuring cups and spoons
• Knife and cutting board
• Spatula

Dietary Adjustments:

• Naturally vegan and gluten-free.
• For nut allergies, avoid substituting tahini with nut butters.

Serving Size:
Yields about 6 servings as an appetizer or snack.

General Notes:

• Use quality tahini and fresh lemon juice for best results.
• Oil-packed sun-dried tomatoes yield better texture and deeper flavor than dry-packed ones.

Substitutions

• Chickpeas: Sub with canned white beans (like cannellini) for a silkier, milder hummus.
• Tahini: Use cashew or almond butter for a slightly nutty variation, or omit and add more olive oil.
• Kalamata Olives: Castelvetrano or green olives can be used for a milder, buttery taste.

Variations

• Spicy Kick: Blend in 1 tsp harissa or ½ tsp cayenne pepper.
• Herbaceous Twist: Add ¼ cup fresh basil, parsley, or cilantro during blending.
• Nutty Depth: Mix in 1 tablespoon of toasted pine nuts or walnuts.
• Lemon-Lover’s Hummus: Add extra zest and juice for a citrus-forward flavor.

Let’s Get Cooking

Pro Tips for Success:

Step 1 – Blend the Hummus Base

• Use ice-cold water for a fluffier, lighter texture.
• Blend longer than you think—at least 1–2 minutes for extra smoothness.
• Scrape down the sides halfway to ensure a uniform blend.

Step 2 – Add Flavor Mix-Ins

• Pulse, don’t puree—visible chunks of tomato and olive create flavor bursts.
• Adjust spice by increasing or skipping the chili flakes.
• Use a light hand with salt if your olives are especially briny.

Step 3 – Taste & Adjust

• Add lemon juice for brightness or olive oil for richness.
• If it’s too thick, blend in 1 tablespoon of water at a time.
• Taste after garnishing too—those extras add depth.

Step 4 – Serve

• Use the back of a spoon to create swoops and swirls—ideal for oil pools and garnishes.
• Serve at room temperature to maximize flavor.
• Pair with warm pita, crisp veggies, or as a sandwich spread.

Art Of: Building Flavor in a No-Cook Dip

Creating depth in a no-cook dish like hummus is all about balancing ingredients. The richness of tahini, brightness of lemon, sweetness of sun-dried tomatoes, and saltiness of olives each brings something essential. To nail the texture, start by blending just the base to silky perfection before adding mix-ins. This gives you that ultra-smooth canvas with just the right amount of texture from the olives and tomatoes.

Also, don’t underestimate temperature—cold hummus dulls flavor. Let it sit out for 15–20 minutes before serving, and those garlicky, tangy, smoky notes will shine.

Tips and Variations

• Add 1 tsp balsamic vinegar for subtle sweetness and depth.
• For a lower-fat version, reduce olive oil and add extra lemon juice and water.
• Want it ultra-creamy? Peel the chickpeas before blending.
• Garnish with toasted sesame seeds or za’atar for extra flair.
• Make it smoky with a touch of liquid smoke or extra smoked paprika.

Nutrition Breakdown (Per Serving)

• Calories: 180 – Light yet satisfying—great as a snack or addition to meals.
• Carbohydrates: 14g – Offers steady energy with fiber-rich legumes.
• Cholesterol: 0mg – 100% cholesterol-free and heart-healthy.
• Fat: 12g – Primarily healthy fats from olive oil and tahini.
• Fiber: 4g – Excellent for digestion and fullness.
• Protein: 5g – Plant-based protein from chickpeas and tahini.
• Saturated Fat: 2g – Naturally occurring; moderate amount from olive oil.
• Sodium: 360mg – Check olive and sun-dried tomato labels to reduce salt if needed.
• Sugar: 2g – Very low, with no added sugar.
• Trans Fat: 0g – Completely free of harmful trans fats.
• Unsaturated Fat: 10g – Heart-healthy fats that support brain and body function.

Storing and Reheating

Refrigerator: Store in an airtight container for up to 5 days. Stir before serving if separation occurs.
Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight.
Reheating: No need to heat—serve cold or at room temperature. Stir before serving to redistribute oils.

Frequently Asked Questions (FAQ)

Q: Can I make this hummus without tahini?
A: Yes, you can sub with almond or cashew butter—or increase the olive oil slightly for a smoother texture.

Q: Is this recipe freezer-friendly?
A: Absolutely! Just thaw in the fridge and stir well before serving for a smooth consistency.

Q: What should I serve it with?
A: Great with pita chips, raw veggies, or even spread on sandwiches and wraps.

Q: Can I use dry-packed sun-dried tomatoes?
A: You can, but soak them in hot water or olive oil for 10 minutes to soften before blending.

Q: How do I make the hummus extra creamy?
A: Use peeled chickpeas and ice-cold water during blending for a luxuriously smooth finish.

Q: Is this recipe spicy?
A: Only mildly so, and the heat is optional. You can skip the chili flakes entirely or spice it up with harissa.

Engage and Share

If you try this Savory Sun-Dried Tomato & Olive Hummus, let me know in the comments! Did you add fresh herbs? Swap in white beans? I’d love to hear how you made it your own. Leave a rating, share a photo, or tag me on social media—I’m always excited to see your creations.

Looking for more mediterranean style dishes – check these out below:

• Golden Halloumi & Mediterranean Veggie Sheet Pan Delight
• Mediterranean Ground Beef & Feta Stuffed Peppers with Lemon-Herb Oil
• Layered Greek Vegan Moussaka with Cashew Béchamel
• Tangy Greek Yogurt Marinated Chicken Skewers