Pescatarian Party-Style Tomato Basil Hummus
This crowd-pleasing dip takes classic hummus somewhere far more exciting, blending sun-dried tomatoes and fresh basil into a silky, vibrant spread that tastes like summer in every bite. The trick to getting that ultra-creamy texture is processing the chickpeas with reserved chickpea liquid — it emulsifies everything into something impossibly smooth without any shortcuts. Tahini and fresh lemon juice keep the base rich and bright, while the cumin adds just enough warmth to round out the bold tomato-basil combo. It comes together entirely in a food processor, which means minimal effort and maximum payoff for a party spread. A finishing drizzle of good olive oil and a scatter of extra sun-dried tomatoes on top make it look like something you'd order at a restaurant. Serve it with pita or a platter of 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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