Artificial Flavors Free Party-Style Tomato Basil Hummus
Bright, herbaceous, and loaded with Mediterranean flavor, this hummus is the kind of dip that disappears fast at any gathering. Sun-dried tomatoes bring a deep, jammy richness while fresh basil keeps things lively — and because every single ingredient here is whole and recognizable, you never have to squint at a label wondering what that mystery flavoring actually is. Store-bought hummus can be a minefield of "natural and artificial flavors" that are vague at best, so making your own is genuinely the smarter move. The technique of processing the chickpeas with tahini, lemon juice, and a splash of reserved chickpea liquid for several minutes is what gives this dip that ultra-smooth, almost silky texture you usually only find at a good restaurant. A finishing drizzle of extra-virgin olive oil and a scatter of extra sun-dried tomatoes makes it look stunning on a party spread with zero extra effort. Serve it with warm pita or a pile of cut vegetables and watch it become the most requested thing you bring to every potluck.
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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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