Almond Free Party-Style Tomato Basil Hummus
Bright, herby, and loaded with bold Mediterranean flavor, this hummus is the kind of dip that disappears fast at any gathering. Sun-dried tomatoes bring a deep, jammy sweetness that plays beautifully against the fresh basil and tangy lemon juice, while tahini and chickpeas give it that ultra-creamy, satisfying base. The trick to getting it silky smooth is blending it long enough — a full two to three minutes in the food processor — and using the reserved chickpea liquid to dial in the perfect spreadable consistency. For anyone navigating nut-free snacking, store-bought dips and party spreads can be a minefield of unexpected ingredients, but every single component here is straightforward and easy to verify. A finishing drizzle of good olive oil and a few extra sun-dried tomatoes on top make it look like something you'd order at a restaurant. Scoop it up with warm pita or crisp cut vegetables and watch it become the first bowl to empty on the table.
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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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