Beef Free Party-Style Tomato Basil Hummus
Hummus is one of those crowd-pleasing dips that somehow manages to feel both casual and impressive at the same time, and this version takes things up a notch with sun-dried tomatoes and fresh basil folded right into the blend. The result is a rich, creamy spread with a bright, herby depth that tastes like it came from a specialty shop — not a can. Oil-packed sun-dried tomatoes bring a concentrated, almost jammy sweetness that plays beautifully against the tang of fresh lemon juice and the nuttiness of tahini. The trick to getting that ultra-smooth, restaurant-quality texture is processing the chickpeas for a full two to three minutes and using the reserved chickpea liquid to loosen everything just right. Since every ingredient here is naturally plant-based and meat-free, there's zero guesswork about what's in it — just wholesome, straightforward pantry staples. Finished with a drizzle of good olive oil and a scatter of extra basil and tomatoes, it's the kind of dip that disappears fast at any gathering. Serve it with warm pita or a pile of cut vegetables and watch it become the first thing to go.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!