Sun-Dried Tomato Pesto Hummus

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 cups
Share This Recipe


1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained

6 tablespoons store-bought or homemade sun-dried tomato pesto, recipe follows

1/3 cup fat-free or low-fat plain Greek yogurt

Juice of 1 small lemon (2 tablespoons)

1 large garlic clove, chopped, or to taste

1/4 teaspoon sea salt, or to taste

1/8 teaspoon ground cayenne (optional)

2 tablespoons chopped fresh flat-leaf parsley or basil

Add the chickpeas, pesto, yogurt, lemon juice, garlic, salt, and cayenne (if using) to a food processor or blender. Cover and puree. Adjust seasoning.

Spoon into a serving bowl and sprinkle with the parsley. Chill until ready to serve.

Sun-Dried Tomato Pesto

12 sun-dried tomato halves (not oil-packed), rehydrated

1/4 cup pine nuts, toasted

5 large garlic cloves

4 ounces soft tofu, drained

1/4 cup low-sodium vegetable broth

Juice of 1/2 small lemon (1 tablespoon)

3/4 teaspoon sea salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/3 cup extra-virgin olive oil

2 tablespoons freshly grated Parmigiano-Reggiano or other Parmesan cheese


Yield: 1 1/2 cups
  1. Add the sun-dried tomatoes, pine nuts, and garlic to a food processor. Cover and pulse until just combined. Add the tofu, broth, lemon juice, salt, and pepper. Cover and pulse until just combined. Slowly pour in the oil through the feed tube with the processor running and puree until desired consistency. Stir in the cheese and adjust seasoning. Use immediately or store in the refrigerator with very thin lemon slices on top to help prevent browning.
Stuffed Italian Chicken with Sun-Dried Tomato Pesto
20m Easy 100%
Lemon Pesto Spaghetti
9m Easy 100%
Middle Eastern Breads
14m Easy 100%
Spinach-Cauliflower "Gnocchi" with Sun-Dried Tomato Pesto