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Sun-dried tomato and basil hummus
Viola
This sun-dried tomato and basil hummus is tangy and delicious with a slight hint of chili. It makes for the best dip of chips, pita or veggies and the best spread of wraps and sandwiches!
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.