This sun-dried tomato and fresh basil hummus is the kind of dip that disappears within minutes at any gathering — rich, creamy, and packed with bright Mediterranean flavor. Chickpeas and tahini form the silky base, while oil-packed sun-dried tomatoes add a deep, jammy sweetness that pairs beautifully with the herby punch of fresh basil. A splash of reserved chickpea liquid gets drizzled in while the processor runs, which is the secret to that ultra-smooth, almost whipped texture. For anyone navigating grain sensitivities, this recipe is naturally built from whole, simple ingredients — no flour, no grains, no hidden fillers to second-guess. Store-bought dips can be a minefield of unexpected additives, so blending your own at home puts you fully in control of every ingredient. Finished with a generous drizzle of olive oil and a scatter of extra tomatoes and basil, it looks stunning straight from the bowl without any extra effort. Serve it with cut vegetables or your favorite safe dippers and watch it become the most requested thing you bring to a party.
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Add the garlic to the food processor and pulse 5–6 times until finely minced.
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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