High Fructose Corn Syrup Free Party-Style Tomato Basil Hummus
Creamy, vibrant, and packed with Mediterranean flavor, this hummus brings together sun-dried tomatoes, fresh basil, and a generous pour of tahini for a dip that feels anything but ordinary. Store-bought hummus is one of those sneaky products where sweeteners and additives can show up in the ingredient list without much warning — making homemade the smarter, cleaner choice. Every ingredient here is whole and straightforward: chickpeas, lemon juice, garlic, spices, and real olive oil to finish. The trick to getting that ultra-smooth, almost silky texture is processing the mixture for a full two to three minutes and using the reserved chickpea liquid to loosen things up gradually. Sun-dried tomatoes add a deep, savory richness that pairs beautifully with the brightness of fresh basil, and the result is a dip that looks stunning swirled in a wide bowl with a drizzle of good olive oil on top. Bring it to a party with pita and cut vegetables and watch it disappear before anything else on the table does.
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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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