Recipe: Tomato Basil Hummus

I am always looking for new and interesting twists on recipes that I love. Here’s a recent favorite that our entire family enjoyed!

We felt like it needed more water to get the perfect consistency, but it was absolutely delicious and I am pretty sure it was inhaled before it could even sit for an hour!

Print Recipe

Slow-roasted or sun-dried tomato and basil hummus recipe {vegan, gluten-free}


Course: Appetizers

Serves: 4


  • 1 15-oz can chickpeas drained
  • 2 large cloves garlic
  • 1/4 cup slow-roasted or sun-dried tomatoes
  • 1/4 cup tahini
  • 1/2 tsp pimentón (smoked paprika)
  • 1/2 lemon Juice of
  • 2 Tbsp extra virgin olive oil or more to taste
  • 1/4 cup roughly chopped fresh basil leaves
  • Kosher salt to taste


  1. In the work bowl of a food processor fitted with a metal blade, pulse the chickpeas, garlic and tomatoes until coarsely chopped. Add the tahini, smoked paprika, lemon juice and olive oil. Process for 30 seconds. Add the basil leaves, plus 2 tablespoons of water. Let the processor run until the hummus is smooth; if necessary, add more water, a tablespoon at a time, to achieve the desired degree of smooth. Taste, and season with salt.
  2. Refrigerate for an hour, or up to three days ahead, to allow the flavors to combine. The longer it sites, the more exciting the flavor. Store in the refrigerator in a container with a tight-fitting lid.

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