Treat yourself to this mouthwatering Sun Dried Tomato Hummus … this recipe is quick and easy to prepare, and it makes a great healthy appetizer or snack!
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It’s sooo dreary at this time of year. It doesn’t get super freezing cold in Dallas (although we do get snow occasionally), but I still miss the bright, sunny days we usually enjoy here.
One way I like to beat the winter doldrums? Doing things that remind of me warmer days!
While I surely don’t miss the 100 degree temps we get in summer, I do miss the sun. So I love going on walks on sunny days (even if I have to bundle up), planning upcoming trips, and cooking food with bright, fresh flavors.
Tomatoes and basil are one of my favorite summer combos, and this Sun Dried Tomato Hummus captures those delicious flavors in a healthy appetizer that can be enjoyed all year long!
If you’ve hung around Hello Little Home for a while, you know that I love hummus.
This easy chickpea dip is so tasty and makes a great no-guilt snack or appetizer, especially when paired with fresh veggies and pita chips. Yum!
Well this tomato basil-flavored hummus takes that favorite, yet humble dip to the next level. Sun dried tomatoes add so much bright, fresh flavor, and with the addition of a little basil, you’ll be able to channel those warm summer days … even when there are flurries outside your window!
I know you’re going to love this Sun Dried Tomato Basil Hummus just as much as I do, so let’s talk about the recipe.
This easy recipe is made with simple, healthy ingredients:
- Sun Dried Tomatoes
- Fresh Lemon Juice
- Chickpeas (Garbanzo Beans)
- Cayenne (Optional)
- Fresh Basil
Make sure to use oil-packed sun dried tomatoes. They are more tender and flavorful than the dry-packed kind, plus you’ll also need a little oil from the jar for this recipe.
Tahini gives this recipe that traditional hummus flavor, so don’t skip it. If you can’t find it at your local grocery store, it’s easy to find online.
You’ll also need a food processor, although you could use a blender in a pinch.
How to Make Sun Dried Tomato Hummus
Okay, you’ve gathered your ingredients … let’s make this yummy hummus! I’m detailing the step-by-step directions below, but make sure to watch the video for a quick overview, too.
This first thing you’re going to do is add the garlic to your food processor, then pulse it until minced. I like to do the garlic first to ensure it’s finely chopped, because no one wants to bite into a big chunk of raw garlic, right?
Next, you’ll add the chopped sun dried tomatoes, tahini, and a little oil from the jarred tomatoes to your processor. Blot any excess oil from the tomatoes before chopping them. That way, your hummus won’t end up super greasy.
Process this mixture until the tomatoes are finely minced.
The chickpeas come next. I usually drain and rinse my chickpeas, but for this recipe, you’ll want to save some of the liquid that the beans are packed in.
To do this, simply drain the chickpeas in a fine mesh strainer over a small bowl. Once they’re drained, set the liquid aside, then rinse the chickpeas with water.
Add the chickpeas, lemon juice, salt, and cayenne (which is totally optional) to your food processor, then blend your hummus until it’s totally smooth … it usually takes a few minutes, so be patient.
I like to stop the food processor occasionally to stir the ingredients. That helps to ensure the smoothest, creamiest hummus. Add a little of that reserved chickpea liquid, a tablespoon at a time, if your hummus needs a little thinning as it blends. (I needed about three tablespoons when I was preparing mine.)
The last step is pulsing in a little fresh basil … this is going to make your flavors pop! Check the seasoning, too, and add a little extra salt if desired.
I can’t get enough of this tomato basil hummus’ vibrant orange color. So gorgeous, right? But the amazing taste is even better.
Pair this Sun Dried Tomato Hummus with fresh veggies and homemade pita chips for a simple, yet memorable appetizer that you and your guests will both love!
If you enjoyed this easy chickpea spread, make sure to try my other hummus recipes:
- How to Make Hummus (the BEST, most authentic recipe + tons of hummus-making tips)
- Layered Greek Hummus Dip
- Roasted Red Pepper Hummus
- Easy Olive Hummus
- Southwest Hummus with Spicy Corn Relish
- Roasted Garlic Hummus
- Spicy Chipotle Hummus
Sun Dried Tomato Hummus
- 1 clove garlic, peeled
- 1/3 cup chopped sun dried tomatoes (the oil-packed kind)
- 1/4 cup tahini
- 1 tablespoon oil from sun dried tomatoes
- 1 (15-ounce) can chickpeas
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne, or more to taste (optional)
- 2 tablespoons chopped basil
- Pulse garlic in food processor until minced.
- Add sun dried tomatoes, tahini, and oil from tomatoes to garlic. Process until tomatoes are minced.
- Drain chickpeas in a strainer, reserving liquid from can (set aside). Rinse chickpeas with water.
- Add chickpeas, lemon juice, salt, and cayenne to food processor. Blend until smooth. (If hummus is too thick to blend, add a few tablespoons of the reserved chickpea liquid, one tablespoon at a time, to thin.)
- Place basil in food processor; pulse until it's minced and blended in. Season hummus to taste with additional salt, if necessary.
- Serve hummus with crackers, pita bread or pita chips, and fresh veggies. Enjoy!
What is your favorite hummus flavor?