Low Sugar Party-Style Tomato Basil Hummus
Bright, herby, and deeply savory, this tomato basil hummus is the kind of party dip that disappears before you even get a chance to set out the napkins. Oil-packed sun-dried tomatoes bring an intense, jammy richness, while a generous handful of fresh basil keeps everything tasting vibrant and alive. Tahini and chickpea liquid work together to create that ultra-smooth, creamy texture that store-bought versions rarely nail. The whole thing comes together in a food processor with no cooking required — just blend, swirl, and drizzle with good olive oil. Because every ingredient here is whole and naturally savory, there's no hidden sweetness to worry about, making it a genuinely crowd-pleasing option for anyone keeping an eye on what goes into their food. Pile it onto a platter with pita and cut vegetables, and it looks like you spent way more effort than you actually did.
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Learn more →Ingredients
12 servings
- 2 cans (15 oz each) chickpeas, drained, liquid reserved
- ½ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, roughly chopped
- ⅓ cup oil-packed sun-dried tomatoes, drained and roughly chopped
- ½ cup fresh basil leaves, loosely packed
- ½ tsp ground cumin
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 3–4 tbsp reserved chickpea liquid or cold water
For serving
- 2 tbsp extra-virgin olive oil, for finishing
- 1 tbsp fresh basil, thinly sliced (optional)
- 1–2 tbsp sun-dried tomatoes, roughly chopped (optional)
- pita bread or cut vegetables, for dipping (optional)
Instructions
- 1
Add the garlic to the food processor and pulse 5–6 times until finely minced.
- 2
Add the drained chickpeas, tahini, lemon juice, sun-dried tomatoes, basil leaves, cumin, salt, and black pepper to the food processor. Process for about 1 minute, until the mixture is roughly combined.
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