Sun-dried Tomato Hummus with Basil

By shahdan • February 7, 2017

4 servings
30 min
Sun-dried Tomato Hummus with Basil

Everyone’s favourite hummus dip, only a lot tastier with yummy sundried tomatoes and fragrant fresh basil leaves. It is full of flavour and aroma and ready in only 10 minutes.


  • 1 can chickpeas (whole - 400 gram) - حمص
  • 1 tablespoon tahini - طحينة
  • 6 tablespoon water - ماء
  • 2 small lime (juiced) - ليمون بلدي
  • 1 medium garlic clove - فص ثوم
  • 10 piece sun-dried tomatoes (sliced - plus extra to garnish) - طماطم مجففة
  • 15 leaves basil (plus extra to garnish) - ريحان
  • sea salt (to taste) - ملح البحر
  • 1 drizzle extra virgin olive oil - زيت الزيتون بكر

Step by step

  1. Drain whole chickpeas and rinse with fresh water. Reserve one tablespoon of chickpeas for garnish, and add the rest into a food processor.
  2. Add tahini, water, minced garlic clove, lime juice, and sundried tomatoes and blend until creamy. (If the mixture is still rough, add one two more spoons of water.)
  3. Add fresh basil leaves and blend again until well-combined. Taste your hummus and season with salt as needed.
  4. Transfer into serving bowl. Garnish with chopped sun-dried tomatoes, small basil leaves, the remaining whole chickpeas and a drizzle of olive oil. Serve with a selection of bread, crackers, and/or vegetable sticks.


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