Pistachio Free Party-Style Tomato Basil Hummus
Hummus is one of those crowd-pleasing dips that belongs at every gathering, and this sun-dried tomato and basil version takes it somewhere genuinely exciting. The combination of tangy lemon, rich tahini, and deeply savory oil-packed tomatoes creates a flavor that's bold and complex without requiring any fancy technique. Fresh basil leaves blended right into the mix give it a bright, herby lift that makes the whole bowl feel vibrant and a little unexpected. For anyone navigating nut allergies at a party spread, this recipe is a natural win — every ingredient is straightforward and easy to verify, with no tree nuts hiding in the mix. The trick of drizzling in reserved chickpea liquid while the processor runs is what gets you that ultra-smooth, creamy texture that store-bought versions rarely achieve. Finished with a swirl of olive oil and a scatter of extra tomatoes and basil, it looks stunning on a table without any extra effort. Set it out with pita and cut vegetables and watch it disappear.
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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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