This sun-dried tomato and basil hummus brings a Mediterranean twist to the classic chickpea dip. Packed with rich, tangy tomatoes and the fresh aroma of basil, it’s one of those recipes I come back to whenever I want something quick yet full of flavour. The creamy texture and vibrant colour make it ideal for spreading on toast, dolloping over salads, or serving with crunchy crudités.
Making it is even easier thanks to my new Ninja Power Nutri Blender, which blitzes the chickpeas and tomatoes into a silky-smooth consistency in seconds. It’s a small but mighty gadget that fits neatly on my worktop and never struggles with thicker mixes like this one.
A Mediterranean Twist on a Classic
I first sampled sun-dried tomato hummus in a little deli shop. It had this rich, almost smoky depth from the tomatoes and a pop of herbal freshness from basil. Back home, I started creating my own version, aiming for that balance of tangy, savoury, and creamy.
Sun-dried tomatoes add a natural sweetness and a slightly chewy texture, which I soften in warm water or olive oil before blending. The basil gives a bright, slightly peppery finish that lifts the whole dip. Combined with chickpeas, tahini, lemon, and garlic, it’s a combination that feels fresh yet comforting.
Quick to Make, Even Quicker to Disappear
This hummus comes together in about 10 minutes if you’ve got everything ready. I like to use my amazing new Ninja Blender because it powers through the sun-dried tomatoes and chickpeas without leaving behind gritty bits. It’s particularly useful when I’m making larger batches for BBQs or picnics.
I often serve this hummus alongside warm flatbreads or pita breads. It’s also brilliant as part of a mezze platter with olives, grilled aubergines, and feta. For a weekday lunch, I’ll spread it on a toasted sourdough slice, top it with roasted veg, and drizzle a little extra virgin olive oil.
Serving Ideas for Every Occasion
This sun-dried tomato and basil hummus isn’t just a dip; it’s a versatile addition to so many meals. Try stirring a spoonful into cooked pasta for a quick creamy sauce, or use it as a spread in a roasted vegetable wrap. It’s also brilliant as a BBQ side dish, pairing perfectly with grilled meats or halloumi skewers.
I keep a batch in the fridge as part of my meal prep. It keeps well for 4–5 days in an airtight container, though in my house it rarely lasts that long.
Sun-Dried Tomato and Basil Hummus
Ingredients
- 400 g Chickpeas tin, drained and rinsed
- 100 g Tomatoes sun-dried, in oil, drained, or dried and soaked in warm water
- 1 clove Garlic crushed
- 3 tbsp Tahini
- 1 Lemon juiced
- 4 tbsp Olive oil extra virgin, plus extra for drizzling
- 1 handful Basil Leafs fresh
- ½ tsp Smoked paprika optional for garnish
- Salt to taste
- Black pepper to taste
Instructions
- If you’re using dried sun-dried tomatoes, soak them in warm water for 10 minutes until softened. Drain and roughly chop them. Drain and rinse the chickpeas.
- Add the chickpeas, sun-dried tomatoes, garlic, tahini, lemon juice, olive oil, and basil to a food processor or blender. Using a high-powered blender like the Ninja Power Nutri Blender helps achieve a velvety-smooth texture. Blend until the mixture is creamy, scraping down the sides as needed.
- Taste and season with salt and black pepper. If the hummus is too thick, add a tablespoon of water or olive oil at a time until you reach your desired consistency.
- Spoon into a bowl, drizzle with olive oil, and sprinkle over a little smoked paprika for colour. Garnish with extra basil leaves if you like.