Lactose Free Party-Style Tomato Basil Hummus
This vibrant, crowd-pleasing dip brings together creamy chickpeas, rich tahini, and the bold flavors of sun-dried tomatoes and fresh basil in one irresistible bowl. The combination of oil-packed tomatoes and bright lemon juice gives it a depth that goes way beyond your average store-bought spread. Because it's built entirely on plant-based pantry staples, there's no dairy anywhere in the picture — no swaps needed, no label-checking required. The trick to getting that ultra-smooth, silky texture is processing the hummus for a full two to three minutes and using reserved chickpea liquid to loosen it just right. A generous drizzle of olive oil and a scatter of extra basil and tomatoes on top make it look like something you'd order at a restaurant. Whether you're setting it out with pita and cut vegetables for a party or just making a batch to snack on through the week, this one disappears fast.
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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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