So savory, healthy and full of flavor, this Sun-Dried Tomato Basil Hummus is what I love to make in the summer when I have lots of basil growing!
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This is actually a recipe from the archives I’m resurrecting so it can get the love it deserves. A few years back, I used to buy hummus ALL. THE. TIME. Then one day I was trying to figure out what to do with all of the basil I had growing and started making this hummus.
It’s as simple as throwing everything into your food processor pretty much. I got off of my hummus kick for a while, but have been craving it here lately so what better way to bring back an old recipe that had HORRIBLE photographs?!
Homemade hummus is so much better than store-bought and the hardest part of making it is cleaning up the food processor. Oh, this is my first photograph using 2 hands with a remote! I’m definitely not a hand model but enjoyed the challenge. 🙂
Hummus is perfect with just about any kind of chips, veggies or toasted bread. I love it with celery!
- 2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
- ½ cup jarred sun-dried tomatoes in oil, drained (reserve 2 tablespoons of oil)
- ⅓ cup lemon juice
- ½ cup tahini (ground sesame seeds)
- 2 cloves garlic
- 1 cup packed fresh basil leaves
- Sea Salt, to taste
- Approximately ⅔ cup water (more or less, depending upon desired consistency)
- Place all ingredients except oil and water in a food processor and pulse until smooth. Add water slowly while pulsing until desired consistency is reached.
- Transfer hummus mixture to a medium bowl and add reserved oil from sun-dried tomatoes. Stir to combine.