This sun-dried Tomato Basil Hummus is rich, savory, and deeply flavorful, with just enough brightness to keep it lively. It blends up creamy and smooth, perfect for spreading, dipping, or swiping straight from the bowl with warm pita.
Servings 6
Calories 245kcal
Ingredients
Hummus
- 2-3 tbsl lemon juice (30–45 ml), or to taste
- 2 tablespoons extra virgin olive oil (30 ml)
- 2 cloves garlic (about 6 g) peeled and minced
- ½ cup sun-dried tomatoes (about 85 g) with some of their oil
- ¼ cup fresh basil leaves (about 10 g) lightly packed
- ¾ teaspoon ground cumin (about 1.5 g)
- ½ teaspoon smoked paprika (about 1 g)
- freshly ground black pepper to taste
- 15 oz chickpeas (425 g can, about 240 g drained) drained and aquafaba reserved
- ¼ cup tahini (about 60 g)
- 1 ice cube (about 30 g) or 2 tablespoons nugget ice
Garnish
- Pinch smoked paprika
- Extra virgin olive oil to drizzle
- Sun dried tomatoes
- Fresh Basil leaves
- Pine nuts
Instructions
- Build the Base: Add lemon juice, olive oil, garlic, sun-dried tomatoes with a little of their oil, basil, cumin, smoked paprika, and fresh ground pepper to a food processor. Blend until mostly smooth.2-3 tbsl lemon juice, 2 tablespoons extra virgin olive oil, 2 cloves garlic, ½ cup sun-dried tomatoes, ¼ cup fresh basil leaves, ¾ teaspoon ground cumin, ½ teaspoon smoked paprika, freshly ground black pepper
- Add Chickpeas and Tahini: Add the chickpeas and tahini. Blend again, scraping down the sides as needed, until thick and cohesive.15 oz chickpeas, ¼ cup tahini
- Silken the Texture: With the processor running, add the ice cube or nugget ice and blend until the hummus becomes light, creamy, and smooth.1 ice cube
- Adjust and Finish: Taste and adjust with more lemon juice, salt, or a splash of reserved aquafaba to loosen if needed. Blend one final time until dreamy.Pinch smoked paprika, Extra virgin olive oil, Sun dried tomatoes, Fresh Basil leaves, Pine nuts
Notes
Serving Suggestions: Spoon the hummus into a shallow bowl and swirl the top. Finish with a drizzle of extra virgin olive oil, a pinch of smoked paprika, a few chopped sun-dried tomatoes, fresh basil leaves, and pine nuts. Serve with warm pita, crackers, crisp vegetables, or use as a sandwich spread.
Storage Tips: Store in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for a few minutes before serving so the flavors wake up.
