Mustard Free Party-Style Tomato Basil Hummus
Hummus is one of those dips that seems simple until you taste a truly great version — and this one, loaded with sun-dried tomatoes and fresh basil, is genuinely hard to stop eating. Store-bought dips can be a minefield when you're avoiding mustard, since it sneaks into ingredient lists and shared production lines more often than you'd expect. Making it from scratch here means you control every single thing that goes into the bowl. The combination of oil-packed sun-dried tomatoes and a generous handful of fresh basil leaves gives this hummus a bright, almost bruschetta-like flavor that feels festive and a little unexpected. Tahini and reserved chickpea liquid are the secrets to that ultra-smooth, creamy texture — the kind that holds a beautiful olive oil swirl on top without falling flat. A pinch of cumin ties everything together with just enough warmth to keep things interesting. Pile it into a wide bowl, finish it with a drizzle of good olive oil, and set it out with pita and vegetables — it will disappear 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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