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Homemade Sun Dried Tomato Basil Hummus photo

Sun Dried Tomato Basil Hummus

This Sun Dried Tomato Basil Hummus is a vibrant blend of flavors! A creamy, nutrient-packed dip perfect for snacks or gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Hummus:
  • 1 15 oz can chickpeas drained and liquid reserved
  • 1/3 cup sun-dried tomatoes in olive oil, 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

Equipment

  • Food processor
  • Measuring cups and spoons
  • Spatula
  • Serving bowl

Method
 

Directions:
  1. Step 1: Gather Your Ingredients. Start by assembling all your ingredients on the countertop. This makes the preparation process smoother and more enjoyable.
  2. Step 2: Prepare the Chickpeas. Drain the chickpeas, reserving the liquid for later. Rinse the chickpeas under cold water to remove any excess salt.
  3. Step 3: Blend the Base. In your food processor, combine the drained chickpeas, sun-dried tomatoes, olive oil, lemon juice, tahini, garlic, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.