Sun-dried tomato and chickpea dip recipe

If it were up to me, there would be more bean-based dips in the world. More hummus. More black bean dip. More refried bean dip. You get the idea.

I came up with this cheap recipe idea the other day when I didn’t wan’t to turn on the stove or oven to make lunch. I ended up eating a satisfying meal which consisted of this dip, fresh veggies, and crackers. A perfect little lunch on a hot summer day.

From a cheap food lover’s perspective, bean-based dips are the jackpot. Beans are super cheap, especially if you cook them yourself. This recipe costs less than $3.00 to make, but it would be even less if you used dried, prepared garbanzo beans.

Here Are Some Ways To Enjoy This Dip

This recipe is similar to hummus, but without the tahini (sesame seed paste).  If you’re in the mood for hummus, feel free to add a tablespoon of tahini to this recipe.


Sun-dried tomato and chickpea dip: Serve with veggies or chips, or use as a sandwich spread.

Sun-Dried Tomato And Chickpea Dip

Prep Time: 10 minutes
Total Time: 10 minutes

I added a bit of oil from the jar of oil-packed sun-dried tomatoes, which really added some good tomato flavor. If you want an even more intense tomato flavor, you could increase the amount of sun-dried tomato oil and decrease the amount of olive oil used.


  • 15-ounce can chickpeas (garbanzo beans) rinsed and drained
  • Juice from one lemon
  • 2 sun-dried tomatoes, packed in oil
  • 2 tablespoons olive oil
  • 1 tablespoon oil from a jar of sun-dried tomatoes packed in oil
  • Pinch of salt
  • Garlic powder, to taste


  1. Place garbanzo beans, lemon juice, and sun-dried tomatoes in a food processor and pulse about 10 times, or until mixture is smooth. Turn food processor on and stream in olive oil and oil from the jar of sun-dried tomatoes. Add salt and garlic powder to taste.
  2. Serve chilled with fresh vegetables, chips, pita bread, or crostini.

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