Rice Free Party-Style Tomato Basil Hummus
This vibrant, crowd-pleasing dip brings together creamy chickpeas, nutty tahini, and bright lemon juice with two bold flavor boosters — oil-packed sun-dried tomatoes and a generous handful of fresh basil. The result is a hummus that tastes deeply savory and a little sweet, with an herby freshness that makes it feel anything but ordinary. Processing the chickpeas for a full two to three minutes with reserved chickpea liquid is the secret to that ultra-smooth, silky texture that keeps people coming back for just one more scoop. Every ingredient here is naturally grain-free and completely free of rice or rice-derived additives, so there's no label-scanning required — just wholesome, whole-food ingredients you can feel good about. A finishing drizzle of good olive oil and a scatter of extra sun-dried tomatoes make it look as impressive as it tastes, which is exactly what you want when you're setting out a party spread. Serve it with pita wedges, cucumber rounds, or whatever dippers your crowd loves, and watch it 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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