Dairy 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 deep, jammy richness, while fresh basil leaves add a bright herbal lift that makes every bite feel a little special. Tahini and chickpeas form the silky base, and the trick of blending in reserved chickpea liquid is what takes the texture from good to genuinely luxurious. A long blitz in the food processor — a full two to three minutes — is the real secret to that ultra-smooth, restaurant-quality consistency. Since every ingredient here is naturally plant-based, there's no need to swap or substitute anything to keep it completely free of dairy. Finished with a generous drizzle of extra-virgin olive oil and a scatter of extra sun-dried tomatoes, it looks stunning on a table without any extra effort. Set it out with pita and cut vegetables and watch it become the first thing to go.
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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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