You can’t have too many hummus recipes. Sun-dried tomato basil hummus is still my “go-to” that works for a party or every day snacking. This is my absolute favorite hummus recipe.
You might also be interested in my Hummus Formula Giveaway and reading about how you can be creative when making hummus by mixing up the ingredients for your very own masterpiece. It includes the basic recipe and other ideas for add-ons.
This recipe was inspired from Chef Matthew Purnell’s recipe and the “vegan Nights” cooking class I took in May. He used sprouted chickpeas, but it works as well with canned garbanzo beans. To reduce the calories and fat, I’ve eliminated the oil and reduced the amount of sun-dried tomatoes in oil in his recipe. Trader Joe’s and other websites sell sun-dried tomatoes dry packed in lieu of olive oil. Read this article about the differences of dry and oil packed tomatoes and how they are prepared.
If you’re counting calories you may want to use dry packed tomatoes. However, you can find delicious flavor infused tomatoes that have added herbs if you opt for oil packed tomatoes. Either way they give this recipe such amazing flavor.
If you want to make your own sun-dried tomatoes check out these ideas on Pinterest. Be sure you share this recipe with friends, serve it at a book-club meeting or poker night with the girls. Fresh herbs are a perfect garnish to this dip, bright green parsley looks gorgeous atop the creamy red dip. If you like it extra hot add a few sprinkles of red pepper flakes. This dish is perfect for Christmas, Easter or even Thanksgiving gatherings. It’s a great way to occupy hungry guests until the big meal is served.
Serve with crackers, pita chips or veggies or you can also use it on your sandwiches or lettuce wraps in place of mayonnaise. It’s one of the most delicious hummus recipes ever! Enjoy.
Be sure to check out these other flavor packed recipes:
I'd love to hear your feedback in the comments below for this Sun-dried Tomato Basil Hummus! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
Servings |
people |
- 1 cans garbanzo beans chickpeas
- 2 cloves garlic roughly chopped
- 2 lemons juiced
- 1 cup basil leaves
- 1/3 cup sun-dried tomatoes packed in oil
- 2 Tbl tahini (found near the peanut butter)
- 5-7 shakes of Tabasco sauce
- small amount of water
- sea salt to taste
Ingredients
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- Rinse the sun-dried tomatoes in a strainer under hot water to remove most of the oil.
- Add all of the ingredients into the bowl of a food processor. Pulse a few times to combine and then stir mixture with a spatula. Continue to run processor, adding a little water to thin to a consistency you like.
- Serve with a side of raw vegetables or crackers.
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