Sun Dried Tomato Basil Hummus

02.20.2015

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 a 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.

Sun Dried Tomato Basil Hummus | Cooking Classy

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 pizzaz to any lunch.

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 | Cooking Classy

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Sun Dried Tomato Basil Hummus

5 from 4 votes

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

  1. 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.
  2. 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.
  3. Recipe source: Cooking Classy
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32 comments

  • Karen: This is an awesome recipe. I have made this hummus 4 or 5 times now using my own tomatoes which I dried in the dehydrator, and also my own basil. Highly recommend! September 29, 2018 at 6:28pm Reply

  • Janet: Just found your recipe and would like to try it but am wondering what kind of basil to use and what are the ‘ribs’. March 3, 2018 at 2:02pm Reply

    • Jaclyn: Sorry I’m not sure why I added the word “ribs” right there but it’s just the leaves :). And it’s just the fresh Italian basil. Hope you enjoy Janet! March 3, 2018 at 8:36pm Reply

  • Tom: How long does this keep? Could I store it for 2 weeks? Throwing a big party and want to get some things done ahead of time. September 19, 2017 at 10:26am Reply

    • Johannes: I once kept it for 3 weeks in the fridge, and still tasted excellent! September 21, 2018 at 4:12pm Reply

  • Anita: Just tried this recipe and it’s the best hummus I’ve tasted. I will be making this one again. September 6, 2017 at 2:50pm Reply

    • Jaclyn: So glad you liked it Anita! September 7, 2017 at 11:16am Reply

  • Lee: I added a partial can of La Cosrtena chipotles Adobe Sauce . I love this recipe September 3, 2017 at 9:29am Reply

    • Jaclyn: Glad you liked it Lee! September 5, 2017 at 12:42pm Reply

  • Suzette: Absolutely delicious! And simple to make. I used dried chickpeas that I’d soaked and cooked. July 17, 2017 at 1:23pm Reply

    • Jaclyn: So glad you liked it Suzette! July 26, 2017 at 2:39pm Reply

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