BHA & BHT Free Party-Style Tomato Basil Hummus
Creamy, vibrant, and loaded with Mediterranean flavor, this hummus is the kind of dip that disappears fast at any gathering. Sun-dried tomatoes bring a rich, tangy depth while fresh basil keeps everything bright and herbaceous — together they transform a classic spread into something genuinely memorable. Store-bought dips and flavored hummus can be sneaky sources of synthetic preservatives, so blending your own from scratch means you know exactly what's going into the bowl. Chickpeas, tahini, fresh lemon juice, and real whole ingredients do all the heavy lifting here, with zero need for artificial additives. The trick to getting that ultra-smooth, restaurant-worthy texture is processing the mixture for a full two to three minutes and using the reserved chickpea liquid to loosen it just right. A finishing drizzle of extra-virgin olive oil and a scatter of fresh basil makes it look as good as it tastes. Bring it to your next party with a pile of pita and watch it vanish.
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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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