Pecan Free Party-Style Tomato Basil Hummus
This vibrant, crowd-pleasing dip brings together creamy chickpeas, rich tahini, and bold sun-dried tomatoes for a hummus that tastes like it came from a specialty shop — but took maybe ten minutes to make at home. The fresh basil leaves blended right into the base give it a herby brightness that pairs beautifully with the deep, slightly sweet punch of the oil-packed tomatoes. A splash of reserved chickpea liquid is the secret to getting that ultra-smooth, silky texture without thinning out the flavor. Tree nut allergies can make party snacks genuinely stressful, since store-bought dips and spreads sometimes share production lines with nuts — but every ingredient here is straightforwardly nut-free, so you can set out the bowl with total confidence. A swirl of good olive oil on top and a scatter of extra sun-dried tomatoes make it look as impressive as it tastes. Pile it next to pita and cut vegetables and watch it disappear before the rest of the spread even gets touched.
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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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