Wheat Free Party-Style Tomato Basil Hummus
Creamy, vibrant, and loaded with Mediterranean flavor, this hummus is the kind of dip that disappears fast at any gathering. Sun-dried tomatoes bring a rich, tangy depth while fresh basil keeps things bright and aromatic — together they transform a classic spread into something genuinely memorable. The secret to getting that ultra-smooth, almost silky texture is the extended processing time and a splash of reserved chickpea liquid, which loosens everything just enough without watering down the flavor. Every ingredient here is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden flour-based additives sneaking into your dip. Just chickpeas, tahini, good olive oil, and a handful of fresh ingredients doing exactly what they're supposed to do. Serve it with cut vegetables to keep the whole spread wheat-free, or set out pita alongside for guests who eat it — the hummus itself is completely safe either way. It's the kind of crowd-pleasing recipe you'll want to make on repeat all season long.
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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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