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Sun Dried Tomato Basil Hummus

Simple, quick and absolutely fabulous in every way! This burst of flavor is sure to be an excellent afternoon pick me up with crisp veggies that will keep your digestive system happy. Filled with fiber and prebiotics, this recipe will keep you coming back for more.

Course Appetizer, Side Dish, Snack
Cuisine Indian, Italian, Mediterranean, vegan, vegetarian
Keyword basil, chickpeas, hummus, plant based, tahini
Prep Time 10 minutes
Total Time 10 minutes
Servings 9 servings
Calories 98 kcal
Author Eleanor Baker, MS, RDN, LDN

Ingredients

  • 1 15 oz can of chickpeas drained, liquid reserved
  • 1/3 cup sun-dried tomatoes in olive oil about 8, strained, plus more for garnish
  • 2 tbsp olive oil from sun-dried tomato jar
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • 1 clove garlic
  • 1/2 tsp Himalayan sea salt or to taste
  • 2 tbsp fresh basil, chopped plus more for garnish

Instructions

  1. To a food processor or blender, add chickpeas, sun-dried tomatoes, 2 tbsp oil from jar, lemon juice, tahini, garlic, 2 tbsp reserved chickpea liquid, and salt.

  2. Pulse processor until contents are smooth. Scrape down sides and add addition chickpea liquid as needed until desired consistency is reached.

  3. Add basil to the mixture and pulse until it is lightly minced into the hummus. Remove from processor and place into a medium sized bowl.

  4. If desired, drizzle addition oil from the sun-dried tomato jar and top hummus with chopped sun-dried tomatoes and freshly chopped basil. 

  5. Enjoy with cucumbers, sugar snap peas, in a sandwich, or even on a salad!