Brazil Nut Free Party-Style Tomato Basil Hummus
Creamy, vibrant, and packed with bold Mediterranean flavor, this hummus is the kind of dip that disappears fast at any gathering. Sun-dried tomatoes bring a deep, tangy richness while fresh basil keeps everything bright and herbaceous — it's a combination that feels way more exciting than the plain tub you'd grab off a store shelf. The trick to getting that ultra-smooth, almost silky texture is processing the chickpeas long enough and using the reserved chickpea liquid to loosen things up gradually, so don't rush that step. A drizzle of good olive oil and a few extra basil ribbons on top make it look genuinely impressive with almost zero extra effort. Since every ingredient here is straightforward and whole — chickpeas, tahini, lemon, garlic, herbs — you never have to squint at a label wondering what's hiding in the mix. It's naturally free from tree nuts of any kind, so you can set it out confidently and let everyone dig in without a second thought.
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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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