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
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
Nutrition
- 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