Sun-dried tomatoes and fresh basil transform standard chickpeas into a bright, herbaceous dip that works just as well for an afternoon snack as it does on a mezze platter. By blending these pantry staples with a splash of lemon zest and nutty tahini, you get a dip that leans into Mediterranean-inspired profiles without needing a long list of ingredients.

Achieving the right texture is easy once you start blending, as using a bit of the cooking liquid helps create a silky, spreadable consistency that store-bought versions often lack. It is a straightforward process that relies on the quality of your basil and the tang of the tomatoes to do the heavy lifting.

Serve this basil and sun-dried tomato hummus alongside toasted pita bread, fresh cucumber slices, or crunchy carrot sticks for a simple, assembly-focused meal. It holds up well in the fridge, making it a reliable option to keep on hand for quick lunches or last-minute hosting.

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This vibrant hummus is a staple for grazing boards, but if you have a surplus of fresh herbs and produce, try pairing it with our quick tomato and basil salad for a refreshing Mediterranean-inspired lunch. For those who prefer a heartier approach, this spread also makes a fantastic base for a savory dish featuring seasoned meat, elevating a simple snack into a satisfying main course.

Key Ingredients

Chickpeas: Serve as the essential creamy base for the hummus.
Sun-dried tomatoes: Provide a concentrated, tangy sweetness to the blend.
Fresh basil: Adds a vibrant, herbal aroma and bright color.
Tahini: Contributes a necessary nutty depth and smooth texture.
Lemon: The zest and juice cut through the richness with acidity.

Explore Creative Hummus Variations

If you enjoy a protein-packed meal, try our lamb backstraps served over hummus for a rich, tender contrast to the chickpeas.
For a unique legume-based snack, our creamy soybean hummus recipe offers a distinct profile that pairs well with fresh vegetable crudités.
If you are looking for an unexpected sweet or spiced dip, our DIY pumpkin pie hummus is a perfect seasonal option for fruit slices or crackers.

Basil And Sun-dried Tomato Hummus

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Basil And Sun-dried Tomato Hummus Ingredients

200g cooked chickpeas(keep the water you cooked them in)70g sun-dried tomatoes ( a few more for garnish)A small handful of fresh basil leaves1 tbsp tahiniZest and juice of 1/2 a lemonSalt to taste (but be generous)

Steps

Place all ingredients in a food processor and blend until smooth. To make it creamy, add a few tablespoons at a time of the water you used to cook the chickpeas with, until you get a creamy consistency (or you can use olive oil, or the oil that comes in the sun-dried tomato jar). Taste to adjust salt and that’s it! Garnish with more hummus, dried tomatoes and basil leaves, and a drizzle of olive oil if desired.

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