This sun dried tomato hummus with green olives is creamy, tangy and briny. It's bursting with flavor and is quick and easy to make with homemade hummus or your favorite store bought. It's fabulous as a pizza sauce, dipping sauce and it's totally addictive on vegan veggie sandwiches!
Hummus has been a real life saver for me. Ten years ago I started eating a vegetarian diet which then naturally morphed into a vegan diet, and of course there were some habits that were trickier to break than others. Like dairy (I think everyone can relate - at least that's the sticking point I hear from most of my clients!).
Hummus is a wonderful dairy-free substitute for cheese, butter or mayonnaise on sandwiches, pizza, pasta, crackers, veggie platters, baked veggies, and buddha bowls to name a few.
Homemade Hummus Ingredients
Better than store bought and super easy to make, this homemade hummus takes only a few simple ingredients and a few minutes to whip up. For the basic recipe, you'll need these ingredients:
- Plus the magic with homemade hummus is you can customize the texture, spiciness, tanginess, and viscosity to your exacting preference.
Chickpeas - of course you can make hummus by soaking and cooking dry chickpeas, but I usually just grab a tin of my favourite chickpeas. They are fast, convenient, and delicious. Pro Tip: Save the liquid from canned chickpeas (aquafaba), to make these incredible vegan marshmallow chocolate chip cookies!
Tahini - aka sesame seed paste. I've recently discovered the wonderful world of tahini, and I'm obsessed. I've been going through the BIG tubs super fast. Mostly because of this family favourite - Sweet and Spicy Tahini Sauce!!!! In a hummus recipe, tahini adds earthy, nutty flavour and texture. It keeps forever, and can be used in dressings, drizzles, and sauces, baking, desserts, etc.
Before I gave up dairy, I made an olive and sun-dried tomato cream cheese dip that was a family favourite. I've happily discovered, it's just as good or better swapping hummus for the dairy. This tangy, sun dried tomato and olive flavour combo is incredible, it will change your hummus game forever - no joke!
How to Serve Hummus
Skip the cheese and serve this super flavorful sun dried tomato hummus on your next holiday charcuterie board. Or take it to a party on a veggie and dip platter. Here's a few more suggestions . . .
- as a condiment - sub for mayonnaise, mustard or butter.
- as a sauce - slather in these Favourite Baked Falafels
- on pasta - quick and easy pasta dinner Tangy Tomato Pasta recipe
- on pizza - creamy, dairy-free cheese replacement that will surprise and delight
- on a fancy sandwich - Epic Tofu and Veggie Sandwich recipe will knock your socks off.
I hope you'll enjoy serving and eating this tangy tomato and olive hummus as much as we do!
Did you make this recipe? I'd love to see it!
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Tangy Tomato and Olive Hummus Recipe
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Equipment
- food processor
INGREDIENTS
- ¾ - 1 cup hummus*
- ½ cup green olives with pimentos, whole
- ⅓ cup sun-dried tomato, rough chop
- ½-1 tsp hot pepper flakes, to taste
- 4-10 leaves fresh basil, chopped
INSTRUCTIONS
- Use your favourite store-bought brand of hummus or make this Quick Delicious Hummus recipe.
- Pat excess oil from the sun-dried tomato between a couple sheets of paper towel before chopping.
- Add hummus, olives, and tomatoes in the bowl of the food processor - pulse until well combined (no big chunks). Stir in red pepper flakes by hand.Recommend adding a clove or two of garlic if your store-bought hummus does not have garlic. For a more intense olive-tomato flavour, use only ¾ cup hummus in recipe.Rough chop basil (4-10 leaves depending on the size of the leaves) and sprinkle over top.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Cindy
Hummus is a staple in my house, so much so I’ve almost burned out my little 2 cup food processor! I love the ta g of the sundried tomatoes in it.