Sun Dried Tomato Basil Hummus
This Sun Dried Tomato Basil Hummus is a vibrant, creamy dip bursting with flavor, perfect for any occasion!
Servings: 4 servings
Ingredients
Ingredients
- 1 can (15 oz) chickpeas 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 the 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
Instructions
Instructions
- Start by draining the can of chickpeas, making sure to reserve the liquid. Rinse the chickpeas under cold water to improve flavor.
- In your food processor, add the drained chickpeas, strained sun-dried tomatoes, olive oil from the jar, fresh lemon juice, tahini, garlic, salt, and chopped basil.
- Pulse the ingredients together until well-combined. Scrape down the sides as needed. If too thick, gradually add reserved chickpea liquid until desired consistency is reached.
- Taste your hummus and adjust seasoning as needed with more salt or lemon juice.
- Transfer the hummus to a serving bowl. Drizzle olive oil on top and garnish with extra chopped basil and sun-dried tomatoes.
Equipment
- Food Processor
- Measuring cups and spoons
- Spoon or spatula
- Serving Bowl
Notes
- Store in an airtight container in the refrigerator for up to one week.
- Freeze for up to three months; thaw in the refrigerator before serving.
- For best flavor, consume within the first few days after making.