Delish Sun Dried Tomato Basil Hummus

This sun-dried tomato basil hummus is the kind of dip that quietly upgrades any snack or weeknight sandwich—bright, creamy, and a little bit savory in all the right ways. It’s built on a classic hummus base but gets an irresistible hit of umami and herbiness from sun-dried tomatoes and fresh basil, making it a favorite for grazing boards, lunchboxes, and easy dinners.

My husband is an unapologetic hummus snob—he’ll sample three varieties before declaring a winner—and this one always wins him over. On weekends we’ll unwrap a baguette, pull out a bowl of this hummus, and let our toddler dunk whatever’s nearby (carrot sticks, pita crumbs, the occasional olive). It’s become our go-to when friends stop by because it looks pretty, tastes like you fussed, and vanishes fast.

Behind the Recipe

This version leans on a classic technique—creamy chickpeas, tahini, citrus, and olive oil—then amps things up with sun-dried tomatoes and basil. The biggest lesson I learned is to balance the concentrated tomato flavor so it complements rather than overwhelms: a little goes a long way. Also, texture matters; aim for smooth but with a bit of body so it still feels like hummus rather than a purée. Blending long enough to emulsify takes patience, and scraping the bowl mid-blend makes the final result silkier. Finally, taste and adjust: acidity, salt, and oil will determine whether the flavors pop.

Shopping Tips

– Legumes: Choose good-quality canned chickpeas with no added salt if you plan to control sodium, or cook dried chickpeas until very tender for the creamiest texture.
– Specialty Item: Sun-Dried Tomatoes: Pick sun-dried tomatoes packed in oil for a softer, richer result; dry-packed tomatoes are fine but will benefit from being rehydrated.
– Fresh Herbs: Use fresh basil (not dried) for that aromatic lift—look for bright green leaves without brown spots.
– Fats & Oils: Extra-virgin olive oil makes a difference here; choose a fruity, balanced bottle rather than one that tastes overly peppery.
– Canned Goods: If using canned chickpeas, rinse them well to remove canning liquid and reduce the beany taste.

Prep Ahead Ideas

– Chop the basil and measure out sun-dried tomatoes the day before and store them in an airtight container in the fridge to save time.
– If you plan to use dried chickpeas, cook and cool them in advance and freeze in portioned bags—this makes whipping up hummus nearly instant.
– Tahini and lemon juice can be measured into small containers ahead of time; this streamlines assembly and keeps things tidy on busy nights.

Time-Saving Tricks

– Use a food processor rather than a blender for easier scraping and a slightly chunkier, more hummus-like texture.
– Keep a jar of sun-dried tomatoes packed in oil on hand for instant flavor—no rehydration necessary.
– Do a quick mise en place: drain and rinse chickpeas, zest and juice the lemon, and measure tahini and oil before you start blending so you can pulse quickly and adjust.

Common Mistakes

– Over-blending: I once blended too long and ended up with a gluey texture; pause, scrape down the bowl, and add a little liquid (water or reserved bean liquid) to loosen without overworking.
– Under-seasoning: Hummus needs salt and acid to sing—taste as you go, especially after adding sun-dried tomatoes, which change the balance.
– Using dry-packed sun-dried tomatoes without rehydration: they can stay leathery and interrupt the creaminess; soften them first or pick the oil-packed variety.
– Skipping the tahini: you can’t quite replicate tahini’s nutty richness with substitutes—omit at your peril if you want the classic mouthfeel.

What to Serve It With

✔Tips & Mistakes

Serve with warm pita, a mound of crudités, grilled veggies, or as a spread in sandwiches and wraps. For parties, transfer to a shallow bowl, drizzle olive oil on top, sprinkle chopped basil and toasted pine nuts or za’atar, and present with a variety of dippers. Common mistake: serving straight from the processor without a finishing drizzle—olive oil and a sprinkle of flaky salt make a big visual and flavor difference.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. For best texture and flavor, press a piece of plastic wrap directly onto the surface to minimize drying and use within 4–5 days; you can freeze hummus for up to 3 months in a freezer-safe container, thawing overnight in the fridge.

✔Variations and Substitutions

– Oil-packed sun-dried tomatoes give a richer, smoother hummus; use the oil sparingly elsewhere in the recipe to avoid greasiness.
– Swap basil for parsley or cilantro if you prefer a different herb note—basil is brightest here, but parsley keeps things lighter.
– Tahini can be swapped for almond butter in a pinch, but the flavor profile shifts; tahini is worth keeping if you want an authentic finish.
– Add roasted red pepper instead of (or alongside) sun-dried tomato for a smoky-sweet variation that pairs well with smoked paprika.
– If you need it nut-free, tahini is sesame and safe for most nut-free diets; just skip any nut toppings.

Frequently Asked Questions

Delish Sun Dried Tomato Basil Hummus

A creamy and flavorful blend of sun-dried tomatoes and fresh basil, perfect for dipping!

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 can chickpeas drained and rinsed
• ▢ 0.5 cup sun-dried tomatoes
• ▢ 0.25 cup fresh basil packed
• ▢ 0.25 cup tahini
• ▢ 2 tablespoons lemon juice
• ▢ 2 cloves garlic minced
• ▢ 0.5 teaspoon salt
• ▢ 2 tablespoons olive oil

Instructions

Preparation Steps

• Combine all ingredients in a food processor and blend until smooth.
• Taste and adjust seasoning if necessary.
• Transfer to a serving bowl and drizzle with olive oil before serving.

Notes

This hummus can be stored in an airtight container in the refrigerator for up to a week.