Capsaicin Free Party-Style Tomato Basil Hummus
Hummus is one of those crowd-pleasing dips that disappears fast at any gathering, and this sun-dried tomato and basil version takes the classic way beyond the plain tub you'd grab at the store. The combination of oil-packed sun-dried tomatoes and fresh basil leaves gives it a bright, almost bruschetta-like flavor that feels festive without being fussy. Tahini and reserved chickpea liquid are the secrets to getting that ultra-smooth, creamy texture — the kind that makes people ask what your trick is. For anyone avoiding capsaicin, store-bought flavored hummus can be a minefield of chili flakes, paprika, and harissa swirls, but every single ingredient here is naturally heat-free, so you can dig in without second-guessing the label. A drizzle of good olive oil and a few extra torn basil leaves on top make it look like something from a restaurant spread. Set it out with pita and cut vegetables and watch it vanish before the rest of the snack table even gets noticed.
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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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