My fraaands, this sun dried tomato and basil hummus is errrrythang. It’s exactly what every appetizer should be this summer: first and foremost, EASY. So simple. And packed with flavor. Flavor that is literally better than any store bought version of hummus — without question. Something everyone can loveee on [like, actually… it’s vegan, y’all]. I always spread homemade hummus on wraps, sandwiches, and obviously just munch on it all the timeeee with fresh vegetables. Did I mention it’s healthy? I’m talking full of protein and fiber, so it’ll fill you right up without any of the guilt. #SOMUCHWINNING.
I’ve pretty much been obsessed with hummus for a lifetime, mostly because I’m such a nonstop snacker. I’m notorious for packing snacks and planning for emergencies in which food may not be accessible…. [it’s always available, I’m just a freak]. But, you know, #apocalypseimpending. Always better to be over prepared than SNACKLESS. Snackless = nightmare. And the sous chef knows this all too well…
I’m definitely one of those people who becomes completely HANGRY when I don’t eat. Like, even I don’t want to be around myself when I haven’t eaten… but actually though. So let’s just say that the sous chef is totally on board with my food over preparedness habits. So much so, that when we travel nowadays, he always asks whether I’ve packed food to eat — we’ve had one too many incidents where we’re on a road trip and stop to grab food at a rest area, and like clockwork I order incredibly underwhelming salads or soggy wraps, and the sous chef basically said no more [because I complain about it until we stop again, naturally]. So, long story short, this hummus pretty much fits the bill any snacking needs — store it in an air-tight container for up to a week, and voila! Snack problem solved [more like CRISIS AVERTED]. Serve with your favorite pita chips, vegetables, and enjoy!
| Prep Time | 10 minutes |
| Servings |
cups
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- 1/4 cup tahini
- 1/4 cup lemon juice
- 3 tablespoons olive oil (plus more for serving/drizzling)
- 2 cloves garlic
- 1 cup packed basil leaves (plus extra, for garnish)
- 3/4 cup sun dried tomatoes (plus extra, for garnish)
- 1 15 oz. can chickpeas rinsed and drained
- 2 teaspoons garlic salt
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground pepper
- 2-3 tablespoons water (plus more to achieve desired consistency)
- crudites for serving
- pita/pita chips for serving
Ingredients
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- In a food processor, combine the tahini, lemon juice, and olive oil. Puree until blended, about 1 minute.
- To the food processor, add the garlic, basil, sun dried tomatoes, chickpeas, garlic salt, smoked paprika, crushed red pepper flakes, and ground pepper. Puree until smooth and creamy, adding the water as needed to achieve the desired consistency.
- Remove the hummus from the food processor and transfer to a serving bowl. Drizzle with olive oil, and top with fresh basil and sun dried tomatoes. Serve with crudites and pita chips, and enjoy!
Our wine choice: the 2014 M&S Palataia Pinot Noir. This fruit-forward red is bursting with fresh berries and herbs - a perfect choice to serve with this beautiful sun dried tomato and basil hummus. Cheers!
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