Vegan Party-Style Tomato Basil Hummus

Total time15 min

Prep time15 min

Cook time0 min

4.5

(30)

This crowd-pleasing dip brings together creamy chickpeas, nutty tahini, bright lemon, and the bold, concentrated flavor of oil-packed sun-dried tomatoes — all lifted by a generous handful of fresh basil. The result is a hummus that tastes far more complex than the store-bought stuff, with a silky texture that comes from processing the mixture for a full two to three minutes and using reserved chickpea liquid to get everything perfectly smooth. Sun-dried tomatoes add a savory, almost jammy depth that pairs beautifully with the herby basil, making this feel like something you'd find at a restaurant spread rather than a weeknight snack. Every single ingredient in this recipe is naturally plant-based, so there's no swapping or substituting required — it just works. A finishing drizzle of extra-virgin olive oil and a few extra tomato and basil garnishes make it look stunning on a table without any extra effort. Serve it with pita or a rainbow of cut vegetables and watch it disappear before anything else does.

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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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