Gut Friendly Party-Style Tomato Basil Hummus
Hummus is already a crowd-pleaser, but this version takes things up a notch with sun-dried tomatoes and fresh basil folded right into the blend. The result is a vibrant, deeply savory dip that tastes like it came from a specialty shop — except you made it yourself in about five minutes of active work. Chickpeas are a fantastic source of plant-based fiber and protein, and when blended with tahini and a splash of lemon juice, they create a smooth, satisfying base that's genuinely easy on the gut. The trick to that ultra-creamy texture is processing the mixture for a full two to three minutes and using the reserved chickpea liquid to loosen things up gradually — no shortcuts needed. Sun-dried tomatoes bring a concentrated, almost jammy richness that pairs beautifully with the brightness of fresh basil and a hint of cumin. A generous drizzle of extra-virgin olive oil over the top before serving makes it look as good as it tastes. Set it out with cut vegetables or warm pita and watch it disappear before the party even gets started.
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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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