My sun-dried tomato pesto is such a crowd-pleaser that I decided today to combine that recipe with hummus. The resulting sun-dried tomato and basil hummus was outstanding, and according to my husband “the best hummus you have ever made”.
Think of an Italian twist on hummus filled with flavors of tomato, garlic and basil! It’s a total winning combination. Plus it’s rich in fiber, vitamin C and a source of protein and healthy fats.
Canned chickpeas work well for me. If you like to cook your chickpeas from dry, be my guest. I have yet to master the art of doing that. After a few failures, I decided it just wasn’t worth the effort for me. Keeping canned chickpeas in your pantry makes it easy to create a healthy meal or snack in a flash.
Sun-dried tomatoes in olive oil work best for this recipe, as I use the entire jar, tomatoes and oil together. Tomatoes that are not preserved in oil would be drier and would not work well with this process.
I like to add tahini (sesame paste) as it is highly nutritious and full of antioxidants and a classic component of hummus. But you could omit it and it wouldn’t alter the final taste much.
The amount of red pepper flakes in the recipe provides a nice subtle heat without being overpowering. Feel free to adjust to your taste.
How to make sun-dried tomato basil hummus
Your food processor will do almost all the work here.
First, drain the can of chickpeas over a bowl and reserve the liquid. Place the chickpeas into the bowl of your food processor.
Next, add the entire jar of sun-dried tomatoes. Tomatoes and oil, everything goes in!
Then add tahini, lemon juice, 1/4 cup of chickpea liquid or water, salt, pepper and red pepper flakes.
Process until smooth, stopping a few times as needed to scrape the sides. If needed, add more liquid to reach the desired consistency.
Once it is smooth, add the basil leaves and pulse a few times (5 or 6) until they are shredded and blended into the mix.
Finally, pour out into a serving bowl and top with a tablespoon of olive oil and a pinch of red pepper flakes. Enjoy as a dip for cut-up vegetables (celery, carrots, broccoli, cauliflower, bell pepper strips), or whole wheat pita chips or crackers, as a spread in sandwiches or wraps or on a veggie burger. Or on its own…
Try our other hummus recipes:
Sun-dried tomato basil hummus
- 1 jar sun-dried tomatoes packed in olive oil (8.5 oz jar)
- 1-1/2 cup cooked chickpeas (= one 15oz can, drained – reserve the liquid)
- 4 ea garlic cloves
- 1/4 cup Tahini (sesame paste)
- 3 tbsp lemon juice (= juice of 1 lemon)
- 4 tbsp water or liquid from the chickpea can
- 1/2 tsp salt or more to taste
- 1/4 tsp fresh ground pepper
- 1/2 tsp red pepper flakes
- 1/2 cup fresh basil leaves
- Drain the can of chickpeas over a bowl and reserve the liquid.
- Place chickpeas into the bowl of your food processor.
- Add the entire content of the sun-dried tomato jar (tomatoes and olive oil).
- Add all other ingredients except basil and toppings.
- Process until smooth, stopping to scrape the sides as needed.
- Check consistency and add more water or chickpea liquid if needed.
- Add basil leaves and pulse a few times until the leaves are shredded and blended into the mix.
- Taste and add more salt if needed.
- Serve drizzled with olive oil and a sprinkle of red pepper flakes.