Sun-Dried Tomato and Olive Hummus with Goat Cheese

Sun-Dried Tomato and Olive Hummus with Goat Cheese

Hummus has long been a popular and easy summer meal solution. Also a delightful appetizer to serve to guests, such a simple indulgence will likewise bring comfort to the staunchest of hermits. Once the beans are cooked, and a few things roughly chopped, everything goes into a food processor and in minutes, you have a healthy legume dip to serve with raw vegetables and slices of pita bread or perhaps some whole meal biscuits — assuming you can resist the urge to eat it by the spoonful, in large quantities. Honestly, I could eat vats of this stuff, which might account for the large quantity this recipe yields. Imagine 4 cups of good nourishment dressed up as decadence.

This is a riff on my favorite trio of sun-dried tomatoes, goat cheese and olives. Inspired by memories of olive tapenade, olive hummus, and spicy roasted red pepper hummus, this new favorite was born and consumed with pleasure. For a vegan version, simply omit the goat cheese.

Sun-Dried Tomato and Olive Hummus with Goat CheeseSun-Dried Tomato and Olive Hummus with Goat Cheese
Recipe by
Cuisine: Middle Eastern
Published on July 2, 2009

Robust and flavorful spiced hummus with sun-dried tomatoes, olives and tangy goat cheese

Preparation: 20 minutes

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  • 1 cup dried chickpeas (2 1/2 cups cooked or 2 14 oz cans)
  • 2/3 cup sun-dried tomatoes
  • 3/4 cup Kalamata olives, pitted and chopped
  • 1/2 cup tahini
  • juice from 1 lemon (3 tablespoons)
  • 2 cloves garlic, chopped
  • 1 jalapeño, seeded and chopped
  • 1/2 cup soft unripened goat cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cayenne
  • 1/3 cup fresh parsley
  • 2 tablespoons olive oil
  • sea salt to taste
  • Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 2 hours or until the beans are buttery soft. Drain and set aside.

  • Soak the sun-dried tomatoes in hot water for 15 to 20 minutes. Drain, reserving the soaking liquid, and roughly chop the tomatoes.

  • Reserve a few olives for garnish, along with a few more to stir into the processed hummus for added texture.

  • In a food processor, combine the chickpeas, sun-dried tomatoes, olives, and the remaining ingredients along with a few tablespoons of the reserved sun-dried tomato soaking liquid. Process until all of the ingredients are puréed. Add more of the reserved sun-dried tomato soaking liquid if necessary to achieve your desired consistency.

  • Stir in most of the reserved chopped olive and garnish with the remaining olives and some sprigs of parsley. Serve at room temperature.

  • Refrigerate in a covered container for up to 3 days. Bring the hummus to room temperature and stir briefly before re-serving.

Makes 4 cups

Sun-Dried Tomato and Olive Hummus with Goat Cheese


Parita said...

Very healthy hummus lisa, m sure it must have tasted very good with the goodness of sun dried tomatoes and olive

Susan from Food Blogga said...

I just loved flavored hummus like this. Have you ever made eggplant or olive hummus? I love those too.

Ivy said...

I have to try this, it sounds delicious.

Lisa Turner said...

Susan, I have made olive hummus before and I recently made a pinto bean and zucchini hummus. Next stop, black bean hummus.

Unknown said...

Love the flavor or sundried hummus. Looks very colorful and delicious.

Peter M said...

Lisa, the dip sound delish...I'll bring the pita bread!

Pooja said...

Oh I love spicy hummus! So tempting! Never added olives before! Cant wait to try it out!

Juliana said...

This is a nice hummus...kalamata olive, goat cheese sun-dried tomatoes...and so on...I can almost taste it, yummie!

Ricki said...

Any kind of hummus is a friend of mine! But I do love the flavored ones best--and this sounds like a great combination.

The Food Hunter said...

This sounds delicious. I know I will be trying this soon.

Vicci said...

Thank you so much for posting this Lisa. Because I would eat it all myself, I shall wait for a couple of weeks until we have guests to make it. Looks wonderful!!!

jasmine said...

What a wonderful hummous. Absolutely adore the flavours.


Usha said...

Loved the flavors used in this hummus, definitely something I look forward to trying :-)

eatme_delicious said...

Mmm this looks like such a delicious and flavourful hummus! I haven't made hummus in a while.

test it comm said...

This hummus is just packed with flavour! I really like the use of the goat cheese.

Indian Khana said...

Interesting..hummus with dried tomato looks yum

Aparna Balasubramanian said...

I love hummus and how one can adapt it to include so many flavours.
This looks good, though I'm personally not very fond of olives. :)

Soma said...

This sounds like is is calling me:-) i made roasted red pepper hummus yesterday!

Cynthia said...

I like the combo for this hummus

Valerie Harrison (bellini) said...

This would easily become a favourite around here.

Unknown said...

sun dried tomato and olive wow what a combination Lisa delicious.