Chickpeas, also known as garbanzo beans, are a pantry staple often reserved for classic hummus. While traditional hummus is delicious, it can start to feel repetitive. That’s when experimenting becomes fun. I developed a bright, flavorful variation—Sun Dried Tomato Hummus—that allows the rich tang of sun-dried tomatoes to take center stage, lifted by a hint of fresh basil. The result is a vibrant spread that’s perfect for parties, snacks, or a simple appetizer.
For a recent Mediterranean-themed gathering, I wanted a selection of dishes with bold, complementary flavors. This sun-dried tomato hummus was a crowd-pleaser and incredibly simple to make. Everything gets blended together and chilled briefly so the flavors can meld. It’s especially good served with crisp cucumber slices, baby carrots, or warm pita bread.
recipe adapted from AllRecipes
Ingredients
4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
1/4 cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup olive oil (for blending)
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup finely shredded fresh basil
2 tablespoons olive oil (for finishing)
1/8 teaspoon paprika (optional)
Instructions
Place the garlic, salt, tahini, and lemon juice into a food processor and blend until smooth. Add the drained garbanzo beans and 1/2 cup olive oil, processing until the mixture is creamy, stopping to scrape down the sides as needed. Add the sun-dried tomatoes and pulse until they are finely chopped and evenly distributed through the hummus. Add the shredded basil and pulse a few more times to incorporate.
Transfer the hummus to a shallow serving dish and smooth the top, making a few decorative grooves if desired. Refrigerate for at least one hour to let the flavors meld. Just before serving, drizzle with the remaining 2 tablespoons of olive oil and sprinkle with paprika for color and a hint of warmth.
This sun-dried tomato hummus keeps well in the refrigerator for several days. It makes a flavorful dip for raw vegetables, a spread for sandwiches and wraps, or a colorful addition to a mezze platter. Adjust the lemon, garlic, or basil to taste to create your ideal balance of bright, savory, and herby notes.