Sun Dried Tomato Basil Hummus

Feeling a little blue since the Sabra Hummus recall? I’m with you on that! Hummus is one of my fridge staples and I literally eat it every day! It’s incredibly easy to make but I do easily succumb to purchasing the prepared hummus at the grocery store. This recall was a great way to force me back into the kitchen and get creative with a new hummus recipe such as this Sun Dried Tomato and Basil version. All you need is a food processor and a few basic ingredients. Just pulse away and in less than 10 minutes you have a healthy, homemade hummus dip you can enjoy with pita bread, veggies or as a spread on a wrap!

Sun Dried Tomato and Basil Hummus
Yields 2
An easy homemade hummus recipe featuring sun dried tomatoes, basil, garlic, tahini and lemon juice.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 (15 ounce) can chick peas, drained and liquid reserved
  2. 1/3 cup sun dried tomatoes in olive oil (about 8), strained, plus more for garnish
  3. 2 tablespoons olive oil from sun dried tomato jar
  4. 3 tablespoons fresh lemon juice
  5. 2 tablespoons tahini
  6. 1 large clove garlic
  7. 1/2 teaspoon salt, or to taste
  8. 2 tablespoons packed fresh basil, plus more finely chopped for garnish
  1. Add chickpeas to a food processor along with sun dried tomatoes, 2 tablespoons of oil from jar, lemon juice, tahini, garlic and salt. Pulse for 1 minute then scrape down sides and bottom of jar and pulse one minute longer.
  2. Add 2 tablespoons of the liquid from the chickpea 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).
  3. Add basil and pulse until just minced into hummus.
  4. 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 or use as a spread on a sandwich or wrap!
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