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Sun-dried tomato basil hummus
Course: Dips and spreads, AppetizersCuisine: MediterraneanDifficulty: MediumServings12
servingsPrep time5
minutesCalories160
kcalThis Sun-dried Tomato Basil Hummus recipe offers a flavorful, homemade alternative to store-bought varieties, easily prepared in a high-performance blender. Combining the rich flavors of sun-dried tomatoes and fresh basil with traditional hummus ingredients, this recipe creates a Mediterranean-inspired dip that’s perfect for snacking or entertaining. Quick to make and customizable in texture and flavor, this hummus is not only fresher and more cost-effective than pre-made versions but also allows for control over ingredients, making it a healthier option. Ideal for those looking to elevate their homemade snacks or add a gourmet touch to their appetizer spread.
Ingredients
2 (15 oz) cans chickpeas (one drained, one undrained)
1 (8 oz) jar sun-dried tomatoes in oil
1/4 whole lemon, peeled
8 fresh basil leaves
1/2 cup (120 g) tahini
1/4 teaspoon salt
1-4 Tablespoons (15-60 ml) olive oil (optional)
Directions
- Add drained chickpeas, undrained chickpeas, and entire contents of sun-dried tomato jar (including oil) to a high-performance blender.
- Add lemon, basil, tahini, and salt.
- Start blending on low speed, gradually increasing to high.
- Blend on high for 3-4 minutes, using the tamper to push ingredients from corners into blades.
- If desired, add olive oil halfway through for a smoother consistency.
- Blend until desired texture is achieved.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- For a smoother texture, add olive oil gradually while blending.
- Sun-dried tomatoes packed in oil (as opposed to dried) provide the best flavor.
- Adjust salt and lemon to taste.
6 responses to “Sun-dried tomato basil hummus”
I’m enjoying my Vitamix Ascent which I got through your site Lenny, and use it EVERYDAY but I have to differ when it comes to using it to make hummus. I am sooo disappointed when I made it today – the texture is too smooth; so it’s texture is like the commercial ones. I have to continue to use my not top-line food processor for this one. Not casting aspersions to your recipe or to Vitamix (LOVE), just not all things made better by Vitamix.
Thanks for the feedback, Claire. And glad you’re using your Vitamix daily. 🙂
Thank you so much for sharing the recipe with us. In place of Tahini, I would simply add a couple of tablespoons of roasted sesame seeds which I always have on hand.
I like it!
Love this. I’ve made it twice now. If I run it for 3 minutes, it gets almost hot. Is that correct?
I’ve read that removing the “shells” from the chickpeas get you a more smooth hummus. My guess is that that also removes a lot of the natural fiber and nutritional goodness. And will also make you feel like you’re being subjected to cruel and unusual punishment. And, of course, if you use a Vitamix, it’s gonna be smoother and creamier anyway.
Ok, I’m going to have a heaping celery stick full of this delicious hummus right about…now.
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