Sun Dried Tomato Basil Hummus
There’s something irresistibly delightful about a bowl of creamy hummus paired with vibrant flavors. Enter Sun Dried Tomato Basil Hummus, the perfect blend of rich sun-dried tomatoes and fresh basil that effortlessly elevates your snacking game. This delightful dip is not only easy to whip up but also packed with nutrients, making it an ideal choice for gatherings or a quick snack at home. Let’s dive into the goodness of this flavorful hummus and learn why it’s become a staple in my kitchen.
Why It’s My Go-To
Every time I make Sun Dried Tomato Basil Hummus, I am reminded of how simple ingredients can come together to create something extraordinary. The combination of creamy chickpeas, tangy lemon juice, and aromatic basil creates a perfect balance of flavors that is hard to resist. It’s versatile too! Spread it on sandwiches, use it as a dip for veggies, or enjoy it with pita chips. Plus, it’s a fantastic way to incorporate more plant-based protein into your diet. With just a few easy steps, you can have a delicious, homemade dip that will impress your friends and family.
Ingredients at a Glance
- 1 (15 oz) can chickpeas, 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 the 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
Gear Up: What to Grab
- Food processor or blender – For a smooth, creamy consistency.
- Measuring cups and spoons – Precision is key for perfect flavor.
- Spatula – To scrape down the sides of the processor.
- Serving bowl – For presenting your hummus in style!
Sun Dried Tomato Basil Hummus: From Prep to Plate
Step 1: Gather Your Ingredients
Start by assembling all your ingredients on the countertop. This makes the preparation process smoother and more enjoyable.
Step 2: Prepare the Chickpeas
Drain the chickpeas, reserving the liquid for later. Rinse the chickpeas under cold water to remove any excess salt.
Step 3: Blend the Base
In your food processor, combine the drained chickpeas, sun-dried tomatoes, olive oil, lemon juice, tahini, garlic, and salt.
Step 4: Process Until Smooth
Pulse the mixture until it is smooth and creamy. If it’s too thick, gradually add in the reserved chickpea liquid, one tablespoon at a time, until you reach your desired consistency.
Step 5: Add the Fresh Basil
Once the hummus is creamy, add the chopped fresh basil and pulse a few more times to incorporate it into the mix.
Step 6: Taste and Adjust
Give your hummus a taste and adjust the salt or lemon juice if needed. The flavors should be bright and well-balanced.
Step 7: Serve and Garnish
Transfer the hummus into a serving bowl. Drizzle with a little extra olive oil and add a sprinkle of chopped sun-dried tomatoes and basil for garnish.
Swap Guide
- Chickpeas – You can substitute canned chickpeas with cooked dried chickpeas for a fresher taste.
- Sun-dried tomatoes – If you prefer a different flavor, roasted red peppers can be a great alternative.
- Tahini – For a nut-free option, you can use sunflower seed butter instead.
- Garlic – If you’re sensitive to garlic, feel free to reduce the amount or omit it entirely.
What Not to Do
When making Sun Dried Tomato Basil Hummus, avoid using overly dry chickpeas as they can lead to a grainy texture. Ensure you’re using fresh ingredients, especially the basil, as wilting can affect the flavor. Additionally, don’t skip the lemon juice; it brightens up the dip and balances the richness of the tahini and olive oil.
Keep-It-Fresh Plan
To keep your hummus fresh, store it in an airtight container in the refrigerator. It will last for about 5-7 days. If you want to make it ahead of time, consider preparing the hummus a day before your gathering. The flavors will meld beautifully overnight, making it even more delicious. You can also freeze hummus for up to a month; just thaw it in the fridge overnight before serving.
Troubleshooting Q&A
What if my hummus is too thick?
If your hummus turns out thicker than expected, gradually add more reserved chickpea liquid or water, one tablespoon at a time, while blending until you reach your desired consistency.
How can I enhance the flavor of my hummus?
For an extra flavor boost, try adding a pinch of smoked paprika, a dash of cayenne pepper for heat, or even a bit of nutritional yeast for a cheesy flavor.
Can I make this hummus in advance?
Absolutely! Sun Dried Tomato Basil Hummus can be made a day in advance. Just store it in an airtight container in the refrigerator, and the flavors will deepen beautifully.
What can I serve with this hummus?
This hummus pairs well with a variety of dippers! Serve it with fresh vegetable sticks like carrots, celery, and bell peppers, or enjoy it with pita bread, crackers, or even spread on sandwiches for added flavor.
Weekend Projects
- Sally’s Baking Addiction – For inspiring dessert recipes to follow your hummus with something sweet.
- Pinch of Yum – For more delicious and healthy meal ideas to complement your hummus.
- Minimalist Baker – For simple, plant-based recipes that make cooking enjoyable and easy.
In Closing
As you can see, making Sun Dried Tomato Basil Hummus at home is not only simple but also incredibly rewarding. With just a handful of ingredients and a few easy steps, you can create a delicious dip that’s perfect for any occasion. Whether you’re hosting friends for a game night or enjoying a quiet evening at home, this hummus will surely be a crowd-pleaser. So go ahead, gather your ingredients, and indulge in the delightful flavors of this homemade hummus. You won’t regret it!
Sun Dried Tomato Basil Hummus
Ingredients
Equipment
Method
- Step 1: Gather Your Ingredients. Start by assembling all your ingredients on the countertop. This makes the preparation process smoother and more enjoyable.
- Step 2: Prepare the Chickpeas. Drain the chickpeas, reserving the liquid for later. Rinse the chickpeas under cold water to remove any excess salt.
- Step 3: Blend the Base. In your food processor, combine the drained chickpeas, sun-dried tomatoes, olive oil, lemon juice, tahini, garlic, and salt.
- Step 4: Process Until Smooth. Pulse the mixture until it is smooth and creamy. If it’s too thick, gradually add in the reserved chickpea liquid, one tablespoon at a time, until you reach your desired consistency.
- Step 5: Add the Fresh Basil. Once the hummus is creamy, add the chopped fresh basil and pulse a few more times to incorporate it into the mix.
- Step 6: Taste and Adjust. Give your hummus a taste and adjust the salt or lemon juice if needed. The flavors should be bright and well-balanced.
- Step 7: Serve and Garnish. Transfer the hummus into a serving bowl. Drizzle with a little extra olive oil and add a sprinkle of chopped sun-dried tomatoes and basil for garnish.
Notes
- Store hummus in an airtight container in the refrigerator for up to 5-7 days.
- Hummus can be made a day in advance for enhanced flavor.
- Freeze hummus for up to a month; thaw in the fridge before serving.
