Chestnut Free Party-Style Tomato Basil Hummus
Creamy, vibrant, and packed with bold Mediterranean flavor, this tomato basil hummus is the kind of dip that disappears fast at any gathering. Oil-packed sun-dried tomatoes bring a rich, jammy depth while fresh basil keeps things bright and herbaceous — together they transform a classic spread into something genuinely special. The secret to that ultra-smooth, restaurant-worthy texture is processing the chickpeas for a full two to three minutes and using the reserved chickpea liquid to loosen everything just right. Because this is made entirely from scratch with straightforward pantry ingredients, there's no need to scrutinize store-bought labels for unexpected additives or shared-facility warnings. Tahini, lemon juice, garlic, and cumin round out the base with layers of savory, tangy, and warm flavor that keep people coming back for another scoop. Pile it into a wide shallow bowl, swirl the top, drizzle with good olive oil, and set out pita or fresh-cut vegetables — it's effortlessly impressive and genuinely easy to pull off.
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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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