Emulsifier Free Party-Style Tomato Basil Hummus
Bright, herby, and loaded with Mediterranean flavor, this tomato basil hummus is the kind of party dip that disappears fast. Sun-dried tomatoes bring a rich, jammy depth while fresh basil keeps everything vibrant and aromatic — together they transform a classic chickpea dip into something genuinely special. Store-bought hummus often sneaks in emulsifiers and stabilizers to extend shelf life, so making your own from scratch is the cleanest way to know exactly what's in the bowl. Every ingredient here is whole and straightforward: chickpeas, tahini, lemon, garlic, olive oil, and fresh herbs — nothing processed or suspicious. The trick to getting that ultra-smooth, creamy texture is processing the mixture for a full two to three minutes and using reserved chickpea liquid to loosen it just right. A finishing drizzle of good olive oil and a scatter of extra basil and sun-dried tomatoes makes it look as impressive as it tastes. Set it out with pita or cut vegetables and watch it vanish before the rest of the spread even gets a chance.
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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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