Sun-Dried Tomato Hummus with Lemon-Spice Roasted Chickpeas

What could be better than homemade hummus?

Homemade hummus with roasted chickpeas, of course!


This is by far my favourite recipe that I’ve posted on here, I can’t even think of what to write about it it’s just so delicious and dreamy!

Roasted chickpeas take any dish to the next level and you could use this recipe to top them on your salad or over curry, you could add them into a sandwich with some vegan mayo or simply just enjoy them as a healthy snack (trust me you won’t be able to stop eating them, I had already eaten the majority of these before this picture was even taken!).

They are perfect with my sun-dried tomato hummus which you can also eat as much as you want of as it’s super healthy and incredibly delicious too! I really wanted to keep the oil in this recipe minimal so between both recipes I only used three teaspoons of oil and am amazed at how well they turned out.

Hope you love this recipe as much as I do!


Prep Time: 10 mins   Cook Time: 20 mins
Total Time: 30 mins   Servings: 8


(for the roasted chickpeas)

  • 1/2 tin of chickpeas, drained and rinsed
  • juice of 1/2 a lemon
  • 1/2 tsp paprika (or smoked paprika)
  • 1/4 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp cumin
  • 1/2 tsp garlic granules
  • 2 tsp oil (from jar of sun-dried tomatoes)
  • salt & pepper to taste

(for the hummus)

  • 1 tin of chickpeas, drained and rinsed
  • 1/4 tsp tahini
  • 1/2 tsp nutritional yeast (optional)
  • juice of 1/2 a lemon
  • 1/2 tsp garlic granules
  • 10-12 sun-dried tomatoes
  • 1 tsp oil (from jar of sun-dried tomatoes)
  • salt & pepper to taste
  • water


  1. Preheat your oven to 210 degrees celsius.
  2. Spread the half tin of chickpeas onto a lined baking tray and season with all of the seasonings, lemon juice and one teaspoon of oil. I’m using a good bit of lemon juice in this recipe to minimise the amount of oil but you can of course use less lemon juice and more oil if you want your chickpeas to crispen up quicker!
  3. Bake the chickpeas for ten minutes, remove from the oven and give them a mix. Add in the other teaspoon of oil and roast for a further ten minutes. If using more oil then be sure to keep an eye on them so they don’t burn!
  4. In the meantime, make your hummus by adding the full tin of chickpeas to a blender with all of the other ingredients, bar the water.
  5. Pulse for a few seconds at a time, you may need to scrape down the sides and add in a little drop of water depending on how smooth or thick you like your hummus.
  6. Once the chickpeas are beautifully crispy and roasted you can serve however you like! I served mine with the hummus spread generously over my healthy wholemeal bread (recipe here) and topped with the roasted chickpeas, sliced radish and fresh coriander leaves. Delicious!


I really hope you enjoyed this recipe and please do let me know what you think!

Love, Áine.


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