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Chickpea Sun-Dried Tomato Basil Hummus

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(1 votes, average: 5.00 out of 5)

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


This classic 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 and basil—to whip up the freshest hummus ever!



Garnish (optional):

  • ½ cup chickpeas
  • Drizzle olive oil
  • Fresh basil leaves


  1. Drain the chickpeas, reserving the liquid. Put the beans into a blender or food processor.
  2. Add the garlic, lemon juice, tahini, black pepper, and olive oil, as well as about half of the reserved bean liquid.
  3. Puree the bean mixture, adding additional bean liquid as necessary to produce a smooth, very thick, creamy dip.
  4. Remove from blender or food processor and transfer to a bowl.
  5. Season with salt, if desired. Stir in sun-dried tomatoes and basil.
  6. Garnish (optional) with additional chickpeas, a drizzle of olive oil and fresh basil leaves.
  • Category: Dip
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 103
  • Sugar: 1 g
  • Sodium: 140 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 4 g

Keywords: best hummus recipe, tomato basil hummus, vegan hummus recipe