Sun-Dried Tomato Dip is a rich, creamy, and flavour-packed dip made with chickpeas, garlic, sun-dried tomatoes, and fresh basil. Blended until silky smooth and finished with lemon juice, olive oil, and paprika, it's the perfect accompaniment to warm pita bread, crackers, or fresh vegetables.

What is Sun-Dried Tomato Dip?

Sun-Dried Tomato Dip is a Mediterranean-inspired spread that combines the creaminess of chickpeas with the intense flavour of sun-dried tomatoes. Fresh basil and garlic add freshness and depth, while olive oil creates a smooth, luscious texture.

Main Ingredients of Sun-Dried Tomato Dip:

1. Chickpeas – 1½ cups (cooked)

2. Garlic – 3 cloves

3. Sun-Dried Tomatoes – ½ cup

4. Tomato Paste – 1 tbsp

5. Fresh Basil – ¼ cup

6. Olive Oil – 3 tbsp

7. Salt – 1 tsp

8. Lemon Juice – 1 tbsp

For Garnish

1. Olive Oil – 1 tbsp

2. Paprika – ½ tsp

To Serve

1. Pita Bread – 4 pieces (toasted)

What Is So Special About Sun-Dried Tomato Dip?

The chickpeas create a naturally creamy base, while the sun-dried tomatoes add an intense sweet-tangy flavour. It's a wholesome dip that's ready in minutes and pairs beautifully with warm pita bread.

Quick and Easy Sun-Dried Tomato Dip:

Made entirely in a chopper or food processor, this dip comes together in under 10 minutes, making it perfect for parties, grazing boards, or healthy snacking.

How to Make Sun-Dried Tomato Dip

Step 1: Blend the Dip

1. Add the chickpeas, garlic, sun-dried tomatoes, tomato paste, salt, olive oil, and fresh basil to a chopper.

2. Blend until the mixture becomes completely smooth and creamy.

Step 2: Finish the Dip

1. Transfer the dip to a serving bowl.

2. Drizzle over the lemon juice.

3. Finish with olive oil and a sprinkle of paprika.

Step 3: Serve

1. Toast the pita bread until warm.

2. Serve alongside the sun-dried tomato dip.

Expert Tips

1. Blend for an extra minute to achieve an ultra-smooth texture.

2. Add a splash of water or extra olive oil if the dip is too thick.

3. Use oil-packed sun-dried tomatoes for the richest flavour.

4. Chill the dip for 15–20 minutes before serving to allow the flavours to develop.

5. Pair with toasted pita, crackers, or fresh vegetables.

Recipe Card

Sun-Dried Tomato Dip

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Category

Appetiser / Dip

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Calories

220

Ingredients

• 1½ cups cooked chickpeas

• 3 garlic cloves

• ½ cup sun-dried tomatoes

• 1 tbsp tomato paste

• ¼ cup fresh basil

• 3 tbsp olive oil

• 1 tsp salt

• 1 tbsp lemon juice

For Garnish

• 1 tbsp olive oil

• ½ tsp paprika

To Serve

• 4 pita breads, toasted

Directions

1. Blend the chickpeas, garlic, sun-dried tomatoes, tomato paste, basil, olive oil, and salt until smooth.

2. Transfer to a serving bowl.

3. Finish with lemon juice, olive oil, and paprika.

4. Serve with warm toasted pita bread.