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Sun-dried tomato & basil hummus

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!
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers, Snacks
Cuisine Mediterranean
Servings 8

Ingredients
 
 

  • 15oz can chickpeas drained and rinsed. Reserve the chickpea water from the can.
  • 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

Instructions
 

  • 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.
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