This Sun-Dried Tomato and Basil Hummus is not only perfect for dipping, but can also be used as a spread for your favorite cold sandwich or panini.
Since it’s been a while since I posted a recipe, I figured I’d start things off right with a new hummus dip!
Yay hummus! 🙂
The fact that most of the basil in our garden is going to seed definitely played a part in my decision to create this recipe. So, I was like, “We have to use this basil! What should I make?”
Hummus is always the answer. 😉
At least it is in this house.
I looked in the refrigerator for some inspiration and found a partially used bag of sun-dried tomatoes I had bought for a pesto and ricotta pizza made on an Ezekiel tortilla (which was ridiculously delicious by the way). Aha! Sun-dried Tomato and Basil Hummus it is!
Time to break out the food processor! Move out of the way people – Mommy’s making hummus!
Then, as I grabbed the extra virgin olive oil from the cabinet, I saw the basil-infused olive oil I got at Whole Foods.
Now we’re talking!
After all the ingredients took a spin, I topped off this basil-y, tomato-y creation with some pine nuts.
Taste test time…
Oh, Holy Hummus, Batman! This dip rocks! 🙂
So, let’s get on with the show…
Learn how to make it
Add chickpeas, sun-dried tomatoes, garlic, basil, lemon juice, salt and water to the bowl of a food processor.
Blend until smooth and creamy on high speed, slowly incorporating the olive oil. Stop intermittently to scrape the sides of the bowl.
Transfer to serving dish and garnish with pine nuts as well as chopped basil, if desired.
- 1 (15.5 oz.) can no salt added chickpeas, drained and rinsed with skins removed (if desired)
- ½ cup sun-dried tomatoes (not in oil and not seasoned), tightly packed (I used julienne-cut)
- 1 clove garlic, peeled
- ¼ cup fresh basil leaves, loosely packed
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 2 tablespoons water
- ¼ cup extra virgin olive oil
- ¼ cup basil-infused olive oil (I used GAEA brand)
- 2 teaspoons pine nuts for garnish, if desired
- Chopped fresh basil for garnish, if desired
- Add chickpeas, sun-dried tomatoes, garlic, basil, lemon juice, salt and water to the bowl of a food processor.
- Blend until smooth and creamy on high speed, slowly adding the olive oil as you go and occasionally scraping the sides of the bowl of the food processor to ensure ingredients are evenly distributed.
- Transfer to serving dish and garnish with pine nuts and chopped basil if desired.