Sun Dried Tomato Basil Hummus
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Sun Dried Tomato Basil Hummus is a flavorful spin on your favorite dip, featuring chickpeas, tahini, lemon, olive oil, sun-dried tomato, fresh basil, and garlic to create an Italian hummus. Pair it with vegetables, pita, crackers, or spread on your sandwich for a tasty boost of Italian flavor.
You can never have too many hummus recipes, right? This is the fifth I’ve shared but there are still more I can’t wait to try. Hummus is so easy to make and homemade is so much better than store-bought. And not only is hummus a great dip but it makes for a great spread for your favorite sandwiches and wraps. I’m sure this could work wonders to a grilled veggie wrap along with some feta.
You will love all the Mediterranean flavors in this Sun Dried Tomato Basil Hummus, it is simply addictive! This is something that will definitely add some excitement to the same old boring lunches we all keep having every day. Lunch is something I never put a lot of effort into but homemade hummus adds some serious pizzazz to any lunch.
Sun-Dried Tomato Hummus Ingredients
The quality of your ingredients will definitely make this hummus stand out, so try to find the best ingredients you can.
- Chickpeas aka Garbanzo Beans
- Cannellini beans if you want to make it Italian White Bean Hummus (but you’ll lose the nutty flavor!)
- Extra-virgin olive oil
- Sun Dried Tomatoes (jarred is better than cans)
- Fresh herbs: basil leaves, fresh parsley, sprigs rosemary, thyme, etc.
- Fresh cloves garlic
- Tahini
- Lemon juice
- Crunchy pita chips
- Italian bread or pita bread
- Raw veggies like cucumbers, carrots, celery, etc.
This is a hummus recipe I will make time and time again. The way the flavor of the sun-dried tomatoes shines through along with the freshness of the basil is irresistible!
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Sun Dried Tomato Basil Hummus
Ingredients
- 1 (15 oz) can chick peas, drained and liquid reserved
- 1/3 cup sun dried tomatoes in olive oil (about 8), strained, plus more for garnish
- 2 Tbsp olive oil from sun dried tomato jar
- 3 Tbsp fresh lemon juice
- 2 Tbsp tahini
- 1 large clove garlic
- 1/2 tsp salt , or to taste
- 2 Tbsp chopped fresh basil , plus more for garnish
Instructions
- Add chick peas to a food processor along with sun dried tomatoes, 2 Tbsp oil from jar, lemon juice, tahini, garlic and salt. Pulse for 1 minute then scrape down sides and bottom of jar and pulse one minute longer. Add 2 Tbsp of the liquid from chick pea can then pulse 2 - 3 minutes longer, stopping and scraping down sides and bottom of processor once halfway through (add in more liquid to thin if desired). Add basil and pulse until just minced into hummus.
- If desired serve topped with more olive oil from sun dried tomato jar, additional fresh basil and finely chopped sun dried tomatoes. Serve with pita chips or fresh veggies.
