Caffeine Free Party-Style Tomato Basil Hummus
This vibrant, crowd-pleasing dip brings together creamy chickpeas, nutty tahini, and bright lemon juice with the bold, savory punch of oil-packed sun-dried tomatoes and fresh basil. The result is a hummus that tastes like it came from a specialty deli — deeply flavored, silky smooth, and impossible to stop scooping. Processing the chickpeas for a full two to three minutes with a splash of reserved chickpea liquid is the secret to that ultra-creamy texture that sets homemade hummus apart from anything in a plastic tub. Every single ingredient here is naturally free of caffeine, so there's no label-scanning or ingredient-swapping required — just wholesome, plant-based goodness from start to finish. A swirl of good olive oil and a scatter of extra sun-dried tomatoes on top make it look stunning on a party spread without any extra effort. Serve it with warm pita, crisp cut vegetables, or honestly just a spoon — it disappears fast either way.
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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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