I make this sun dried tomato basil hummus on repeat. It’s bold without being fussy, bright from lemon, and silky from the reserved chickpea liquid and tahini. The sun dried tomatoes packed in olive oil give it a concentrated sweetness and color that turns ordinary hummus into something to reach for at every snack hour.

This recipe is straightforward: a can of chickpeas, a handful of sun dried tomatoes, fresh basil, and a food processor. No special steps, no long soaking or simmering—just a little pulsing, a scrape or two, and you’ll have a bowl that lives on the counter during parties and disappears fast at weeknight dinners.

I’ll walk you through the exact steps, what gear works best, substitutions for allergies, and common pitfalls so you get the same reliable results I do. There’s also a quick Q&A from readers who tried it and wanted to tweak texture or flavor. Let’s get it on the table.

Ingredients at a Glance

1 (15 oz) can chick peas, drained and liquid reserved — the base for creaminess and protein; reserve the liquid (aquafaba) to adjust texture.
1/3 cup sun dried tomatoes in olive oil (about 8), strained, plus more for garnish — concentrated tomato flavor and color; drain but save the flavored oil.
2 Tbsp olive oil from sun dried tomato jar — adds richness and carries tomato flavor through the hummus.
3 Tbsp fresh lemon juice — brightens and balances the richness; use fresh for best flavor.
2 Tbsp tahini — adds nuttiness and contributes to a silky mouthfeel.
1 large clove garlic — pungent backbone; adjust if you prefer milder garlic.
1/2 tsp salt, or to taste — enhances all flavors; start here and finish-season if needed.
2 Tbsp chopped fresh basil, plus more for garnish — finishes the hummus with a fresh, herbaceous note.

Directions: Sun Dried Tomato Basil Hummus

Drain the chick peas and reserve the liquid. Place the drained chick peas in a food processor.
Strain the sun dried tomatoes from the oil and reserve the oil from the jar. Add the strained sun dried tomatoes (about 1/3 cup, roughly 8), 2 Tbsp olive oil from the jar, 3 Tbsp fresh lemon juice, 2 Tbsp tahini, 1 large clove garlic, and 1/2 tsp salt (or to taste) to the food processor with the chick peas.
Pulse the mixture for 1 minute. Stop and scrape down the sides and bottom of the food processor bowl.
Pulse for 1 minute more.
Add 2 Tbsp of the reserved chick pea liquid. Pulse for an additional 2–3 minutes total, stopping once halfway through to scrape down the sides and bottom of the bowl. If the hummus is too thick, add more reserved chick pea liquid a teaspoon at a time until you reach the desired consistency.
Add 2 Tbsp chopped fresh basil and pulse just until the basil is minced into the hummus (do not over-process).
Transfer the hummus to a serving bowl. If desired, garnish with additional olive oil from the sun dried tomato jar, extra chopped fresh basil, and finely chopped sun dried tomatoes. Serve with pita chips or fresh vegetables.

Why This Recipe Is Reliable

This version is dependable because it follows a few consistent principles. First, it uses canned chickpeas and their reserved liquid for predictable texture every time. That aquafaba is a gentle emulsifier and keeps the hummus smooth without thinning it too fast. Second, using sun dried tomatoes from an oil-packed jar delivers both concentrated flavor and ready-to-use oil, so you don’t need additional steps like rehydrating dry tomatoes.

The order of blending matters: pulse first to break down the solids, scrape, then blend more. That prevents hot spots and ensures even processing. Finally, the basil is added at the end and pulsed briefly so it stays bright and fragrant instead of turning into a green paste. Small choices like these are why you’ll get consistent results whether you make the hummus once or every week.

Allergy-Friendly Substitutes

Tahini allergy — if sesame is a problem, substitute smooth sunflower seed butter in an equal amount; it preserves the nutty richness without sesame.
Garlic sensitivity — roast the garlic before adding, or use 1/4 tsp garlic powder for a milder profile.
Oil-packed tomatoes unavailable — use rehydrated sun dried tomatoes (soak in warm water for 20–30 minutes) and add 2 Tbsp neutral olive oil or extra-virgin olive oil to replace the jar oil.
Legume allergy — this is a chickpea-based dip; for bean-free alternatives consider white-bean-free dips like roasted cauliflower dip (not a direct swap, but similar function as a veggie spread).

What You’ll Need (Gear)

Food processor — recommended for the creamiest texture. A high-speed blender can work, but you may need to scrape and be careful of over-blending.
Measuring spoons and cups — precise lemon and tahini amounts make a balanced flavor.
Can opener and fine-mesh strainer — to drain chickpeas and strain sun dried tomatoes from their oil.
Spatula — for scraping the bowl partway through to ensure even processing.
Serving bowl and garnish spoon — a small ladle or spoon for drizzling the reserved oil on top.

Avoid These Traps

Don’t over-process the basil. Add it at the end and pulse just until it’s minced. Over-working the basil turns its flavor dull and gives the hummus a green tint that can be off-putting.

Also, don’t dump all the reserved chickpea liquid in at once. Add it gradually. Too much makes the hummus runny and thin; adding a teaspoon at a time keeps control over texture. Conversely, if you skip reserving the liquid and use plain water, the hummus may lack the subtle body aquafaba provides.

Finally, taste before you add more salt. Sun dried tomatoes and their oil can be salty depending on the brand. Start with the listed 1/2 tsp and adjust after blending.

Smart Substitutions

Fresh herbs — if basil is out of season, substitute with 2 Tbsp chopped fresh parsley for a different but pleasant herbal lift.
Lemon swap — 1 Tbsp white wine vinegar can stand in for 1 Tbsp lemon juice in a pinch, but stick to fresh lemon when possible for brightness.
Oil choice — olive oil from the jar carries tomato flavor; if using rehydrated tomatoes, extra-virgin olive oil works well. For a milder note, use light olive oil.

Behind-the-Scenes Notes

I developed this recipe by testing several variables: the amount of sun dried tomato, how much jar oil to include, and when to add basil. The sweet spot was 1/3 cup tomatoes (about eight pieces) and 2 Tbsp of the jar oil. That gives a rich tomato punch without overwhelming the chickpea base. Tahini at 2 Tbsp adds that classic hummus tang; reduce slightly if you prefer less sesame.

Texture tests taught me to use the chickpea liquid in small increments. Many hummus recipes suggest olive oil for richness; here the jar oil does double duty—flavor plus silkiness—so I keep added oil minimal unless you want a glossier finish.

Make Ahead Like a Pro

This hummus keeps well. Store it in an airtight container in the fridge for up to 5 days. Before serving, let it come to room temperature for 15–20 minutes and give it a quick stir. If it thickens too much in the fridge, stir in a teaspoon or two of the reserved chickpea liquid or a splash of olive oil to loosen.

For parties, make it a day ahead and top with garnishes just before guests arrive. The flavors meld overnight, and the basil remains bright if sprinkled on just before serving.

Reader Q&A

Q: My hummus was grainy, not smooth. What happened?
A: Graininess usually comes from under-processing or from tahini that hasn’t fully emulsified. Pulse longer and scrape the bowl more often. If you’re using a lower-powered food processor, add the reserved chickpea liquid slowly to help the emulsion.

Q: How can I make it less tomato-forward?
A: Reduce the sun dried tomatoes slightly or add an extra tablespoon of chickpeas. You can also increase tahini by 1 tsp to balance the tomato intensity.

Q: Can I use jarred roasted red peppers instead?
A: Yes, roasted red peppers can replace the sun dried tomatoes for a different flavor profile. They’ll be sweeter and less concentrated; you might want to reduce the lemon by 1 tsp to maintain balance.

Next Steps

Try this hummus as a sandwich spread, a dip with crudités, or alongside grilled meats. For plating, spread it in a shallow bowl, create a small well in the center, drizzle a teaspoon or two of the reserved jar oil, and top with chopped basil and tiny sun dried tomato pieces. It’s simple, pretty, and always gone fast.

If you enjoyed this recipe, bookmark it and experiment with the substitutions above. Small tweaks—less garlic, more lemon, a sprinkle of smoked paprika—let you make this hummus your own without losing the core technique. Happy blending.

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