MSG Free Party-Style Tomato Basil Hummus
Store-bought hummus is one of those sneaky products that often hides flavor enhancers and additives you'd never expect in something so simple — which is exactly why making it from scratch is such a win. This version blends creamy chickpeas and rich tahini with bright lemon juice, oil-packed sun-dried tomatoes, and a generous handful of fresh basil for a dip that tastes genuinely vibrant and alive. A touch of cumin and kosher salt are the only seasonings needed, letting the real ingredients do all the heavy lifting. The trick to getting that ultra-smooth, almost silky texture is processing it long enough and drizzling in the reserved chickpea liquid while the machine runs — it's a small step that makes a big difference. Finished with a swirl of extra-virgin olive oil and a scatter of fresh basil on top, this hummus looks as good as it tastes. It's the kind of crowd-pleasing appetizer that disappears fast at a party, especially when you set it out with warm pita and a pile of colorful cut vegetables.
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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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