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.
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!
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 tried 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.
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.
Sun-dried tomato & Basil Hummus
- 1 can chickpeas 15oz/425gm can drained and rinsed. Reserve the chickpea water from the can.
- 1/3 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
- 1/2 cup basil leaves
- 1 clove garlic
- 1/2 teaspoon red pepper flakes optional
- 1/4 teaspoon paprika
- 3-4 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.
A Little Note & Thanks
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