Sun-Dried Tomato and Basil Hummus

Bring a Mediterranean twist to your table with this Sun-Dried Tomato and Basil Hummus. Packed with tangy sun-dried tomatoes, fresh basil, and creamy chickpeas, it’s a quick, flavourful dip perfect for snacks, mezze platters, or sandwiches. Ready in 10 minutes with a silky-smooth texture every time.

Course Dip, Side Dish

Cuisine Mediterranean

Diet Vegetarian

Keyword healthy hummus recipe

Prep Time 10

Cook Time 0

Servings Servings

Calories 140

Author Spooning & Forking

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.

Nutrition