Citric Acid 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. Oil-packed sun-dried tomatoes bring a rich, concentrated sweetness, while a generous handful of fresh basil keeps things bright and herbaceous — no artificial anything in sight. For anyone navigating a citric acid sensitivity, store-bought hummus can be a minefield, since many commercial versions sneak in citric acid as a preservative. Here, fresh lemon juice does all the acidic lifting naturally, so you stay in complete control of every ingredient. The trick to getting that impossibly smooth, creamy texture is the extended processing time and a splash of reserved chickpea liquid, which emulsifies everything beautifully without any additives. A finishing drizzle of good olive oil and a scatter of extra sun-dried tomatoes make it look like something you'd order at a restaurant. Pile it next to warm pita or crisp cut vegetables 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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