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Sun-dried tomato hummus in bowl & topped with seitan pepperoni.
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5 from 3 votes

Pizza-flavored sun-dried tomato hummus

This pizza-flavored hummus brings together everyone's favorite dip with everyone's favorite Friday night dinner. This sun-dried tomato hummus has massive party appeal, because toppings can vary to fit your group's preferences - just like regular pizza.
Add vegan pepperoni and green onions for something classic. Or elevate your hummus with grilled artichoke hearts and Castelvetrano olives. The options are limitless!
Nutrition & calorie info is for the hummus alone. It doesn't include optional toppings or dippers, since those vary.
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Appetizer
Cuisine: Middle Eastern, Vegan
Keyword: dip, spread, vegetarian
Servings: 8 people
Calories: 40kcal
Author: Cadry Nelson


  • 1 (15 ounce) can chickpeas drained & liquid reserved*
  • 3 Tablespoons aquafaba chickpea liquid + more as needed
  • ¼ cup sun-dried tomatoes from oil-packed jar drained (About 6 to 7 whole sun-dried tomatoes)
  • 2 Tablespoons tahini + more as needed
  • 1 Tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt
  • 1 teaspoon oil from sun-dried tomato jar
  • Pinch red chili pepper flakes optional
  • ¼ cup your favorite pizza toppings Choose any or all of the following: browned slices of vegan pepperoni, green onions, Castelvetrano olives, jarred grilled artichoke hearts, chopped spinach, fresh basil, or any of your favorite diced vegetables

For dipping

  • 1 toasted pizza crust cut into triangles, or 2 toasted slices pita bread**
  • 1 bell pepper cut into chunky wedges


  • In a food processor, combine drained chickpeas, 3 Tablespoons aquafaba, sun-dried tomatoes, tahini, and lemon juice. Stop to scrape down the sides, and continue blending until the hummus is smooth.
    The viscosity of tahini & dryness of chickpeas can vary by brand. So if your hummus is too dry, add splashes of aquafaba until the hummus runs smoothly through the food processor blade.
  • Add dried oregano, dried basil, onion powder, garlic granules, and salt to food processor. Blend until fully combined.
    Taste the hummus. If it needs another pop of flavor or is too thick, add more aquafaba (to thin it), sun-dried tomatoes or sun-dried tomato oil, or tahini.
  • Move the hummus to a serving bowl. Drizzle with a teaspoon of oil from sun-dried tomato jar and a pinch of red pepper flakes (optional).
  • Top the hummus with ¼ cup (total) of your preferred toppings. Serve with toasted pizza crust wedges or pita chips, and bell pepper wedges.


*Save liquid (aquafaba) from can of chickpeas. You'll need it for the recipe.
**I like to use Trader Joe's pizza crust for serving. You can find it near the baguettes & ciabatta loaves. Cut it into triangles. Then toast it in a grill pan for a few minutes on each side until brown.
Or you can serve it with homemade pita chips.
To make this dip gluten-free, serve with bell pepper wedges instead of pizza crust or pita bread. Don't top it with seitan pepperoni. Instead, top it with any of your favorite vegetables. (I recommend grilled artichoke hearts from a jar & slices of olives.)


Calories: 40kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 23mg | Calcium: 10mg | Iron: 1mg