Vegetarian Party-Style Tomato Basil Hummus
This hummus is the kind of party dip that disappears before you even get a chance to set out the pita. Sun-dried tomatoes packed in oil bring a deep, almost jammy sweetness, while a generous handful of fresh basil keeps everything bright and herbaceous — it's a combination that makes plain hummus feel like a distant memory. The trick to getting that ultra-smooth, creamy texture is processing the chickpeas for a full two to three minutes and using the reserved chickpea liquid to loosen things up gradually, so every scoop is silky rather than grainy. A finishing drizzle of extra-virgin olive oil and a scatter of extra sun-dried tomatoes on top makes it look like something you'd order at a restaurant, not pull out of a food processor. Because everything here is built from whole, plant-based ingredients, it fits naturally into a meat-free spread without any awkward substitutions or compromises. Serve it in a wide, shallow bowl with warm pita and a pile of cut vegetables, and watch it become the first thing to go.
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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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