This sun-dried tomato and basil hummus is tangy and delicious with a slight hint of chili. It has a lovely creamy texture with the chunks of sun-dried tomatoes adding wonderful textural contrast! It makes for the best dip of chips, pita or veggies and the best spread of wraps and sandwiches!
Flavors in this sun-dried tomato and basil hummus
I love this recipe because it is super simple to make and yet packs a punch of flavor. Most of the ingredients are staples in my pantry/refrigerator and I have a Basil plant that I can easily snip leaves from, making this a winner in my book.
The main flavor in this hummus is the tangy sun-dried tomatoes packed in oil. The tomatoes add such a a depth of flavor to this hummus, making it absolutely irresistible. I also like adding a little dried chili in the hummus to further enhance the flavor. The fresh basil and lemon in this recipe compliments the sun-dried tomatoes really well and adds a touch a freshness and brightness.
Great for meal prep
Having a good variety of already prepared foods to reach out to makes it super easy to stay on track while trying to eat a well balanced and healthy meal. I love dipping a bunch of fresh veggies (carrots, cucumbers, snap peas are my favorite) into this hummus as a quick snack when post-lunch hunger pangs strike. This helps satiate my hunger and helps me consume more veg. Win - win!
Canned v/s dried chickpeas
I have used canned chickpeas in the recipe since I always have it in my pantry and it makes it super easy to make this hummus without much planning. However, I have also tested this recipe with dried chickpeas that I have soaked and cooked myself and the result turns out great either way. If you don't have chickpeas, then canned white beans would also be a nice substitute in the recipe.
This hummus also makes a delicious and filling spread for wraps and sandwiches. Try out my Turkey, Hummus and Veggie Wraps recipe with the leftovers and you will have a delicious lunch that you will be looking forward to the next day.
Sun-dried tomato and basil hummus
- 15oz can chickpeas drained and rinsed. Reserve the chickpea water from the can.
- ⅓ cup sun-dried tomatoes I use the ones packed in oil. Drain the oil before measuring.
- 4 tablespoons oil that the sun-dried tomatoes came in.
- 2 tablespoons tahini
- ½ cup basil leaves
- 1 clove garlic
- ½ teaspoon red pepper flakes optional
- ¼ teaspoon Kashmiri red chili powder or paprika
- 3 tablespoons lemon juice from 1 lemon
- salt to taste
- In a food processor, add in the chickpeas, sun-dried tomatoes, garlic, tahini, basil leaves and lemon juice. Start pulsing initially and then let the food processor run until the mixture starts coming together.
- Add in 3 tablespoons of the oil, red pepper flakes, paprika and salt and blend again. Now add in 1-2 tbs chickpea cooking water (to adjust consistency ) and blend until you get a smooth paste. (I like my hummus with a little texture. Feel free to adjust according to your liking.)
- Serve in a wide dish topped with a the remaining oil, chopped sun-dried tomatoes and basil leaves. Use as a spread for wraps (such as my Turkey, Hummus and Veggie Wraps), sandwiches or as a dip for a crackers, chips or a crudite platter.
I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media platforms if you would like to see more easy and delicious recipes.