Sun-Dried Tomato Basil Hummus

Kudos to my sister for finding and sharing this flavor-packed recipe. It’s so easy to make hummus in lieu of store-bought that’s packed full of preservatives!


15 oz can chick peas, drained and liquid reserved
1/3 cup sun dried tomatoes in olive oil (about 8), strained, plus more for garnish
2 Tbsp olive oil from sun dried tomato jar
3 Tbsp fresh lemon juice
2 Tbsp tahini
1 large clove garlic
1/2 tsp salt , or to taste
2 Tbsp chopped fresh basil , plus more for garnish


  1. Add chick peas to a food processor along with sun dried tomatoes, 2 Tbsp oil from jar, lemon juice, tahini, garlic and salt. Pulse for 1 minute then scrape down sides and bottom and pulse one minute longer. Add 2 Tbsp of the liquid from chick pea can then pulse 2 – 3 minutes longer, stopping and scraping down sides and bottom of processor once halfway through (add in more liquid to thin if desired). Add basil and pulse until just minced into hummus.
  2. If desired serve topped with more olive oil from sun dried tomato jar, additional fresh basil and finely chopped sun dried tomatoes. Serve with pita chips or fresh veggies.


7 servings


Cooking Classy

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