Sharon Palmer RD

Published on June 3, 2026

Sun-Dried Tomato Basil Hummus (Easy Healthy Homemade Vegan Hummus)

This easy hummus recipe is a fresh, flavorful twist on classic hummus made with wholesome pantry staples and vibrant Mediterranean-inspired ingredients. Creamy chickpeas, savory sun-dried tomatoes, and fragrant basil blend together into an easy plant-based dip that’s healthy, satisfying, and full of flavor. Perfect for snacks, sandwiches, wraps, party platters, or meal prep, this vegan hummus recipe comes together with just a few simple ingredients in minutes. This chickpea sun-dried tomato basil hummus, stars nutrient-rich chickpeas, along with a few key ingredients—lemon juice, olive oil, tahini, garlic, sun-dried tomatoes, basil, black pepper, and salt (optional). You can whip up the freshest hummus ever! Hummus is a staple in my healthy plant-powered kitchen. Providing a rich, tasty source of plant protein, this gluten-free, vegan and vegetarian hummus offers unlimited versatility. It’s great that all of the ingredients (except lemons; you can use dried basil instead of fresh) are shelf-stable pantry items, so you can stock these ingredients year round.

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Sun-Dried Tomato Basil Hummus

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Author: The Plant-Powered Dietitian
Total Time: 14 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

This Sun-Dried Tomato Basil Hummus is an easy homemade hummus recipe made with just a few simple ingredients. Healthy, creamy, vegan, vegetarian, and gluten-free, it’s perfect as a dip, spread, or snack.

Ingredients

Scale

Hummus:

1 (15-ounce) can chickpeas, reserve liquid
2 garlic cloves
1 lemon (about 2 tablespoons lemon juice)
2 tablespoons tahini
¼ teaspoon ground black pepper
¼ teaspoon salt (optional)
2 tablespoons extra virgin olive oil
¼ cup sun-dried tomatoes, chopped (if using sun-dried tomatoes in olive oil, drain)
2 tablespoons chopped fresh basil (or 1 teaspoon ground basil)

Garnish (optional):

½ cup canned chickpeas, drained
Drizzle olive oil
Fresh basil leaves
Sprinkle paprika

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Instructions

Drain the chickpeas, reserving the liquid. Place the chickpeas into a blender or food processor container.
Add the garlic, lemon juice, tahini, black pepper, salt (optional), and about half of the reserved chickpea liquid to the blender or food processor container.
Puree the chickpea mixture, slowly adding the olive oil, until it makes a smooth, thick, creamy dip. May add additional chickpea liquid, as needed. May pause to scrape down sides.
Transfer the hummus to a medium bowl.
Stir in sun-dried tomatoes and basil.
May garnish (optional) with additional chickpeas, drizzle of olive oil, and sprinkle of fresh basil and paprika, as desired. Serve immediately (makes 8 servings—about 1/4 cup each). Refrigerate in an airtight container for up to 1 week.

Prep Time: 8 minutes
Category: Dip
Cuisine: American