Sun-Dried Tomato-Basil Hummus

a plate of pita chips and a bowl of hummus
Prep Time: 
10 minutes
Number of Servings: 
About 2 cups (serves 8)


  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 garlic cloves, chopped
  • 14 cup tahini (sesame seed paste)
  • 13 cup lemon juice
  • 4 Tbsp extra-virgin olive oil, divided
  • 2 Tbsp water
  • 14 cup chopped fresh basil
  • 14 cup chopped sun-dried tomatoes (soak in boiling water for 10 minutes and then drain)
  • Salt and freshly ground black pepper to taste


  • Food Processor or High-Speed Blender


  1. In a food processor or high-speed blender, add chickpeas, garlic, tahini, lemon juice, 2 tablespoons of the oil, and the water. Blend until creamy.
  2. Transfer mixture to a bowl. Stir in basil and chopped and drained tomatoes.
  3. Season with salt and pepper. Transfer hummus to a serving bowl.
  4. Drizzle with remaining 2 tablespoons of the oil. Serve with gluten-free crackers, baked tortilla chips, and sliced raw vegetables.
Nutrition Info: 
180 Calories, 4 g Protein, 15 g Carbohydrates, 3 g Fiber, 12 g Total fat (2 g sat, 7 g mono, 3 g poly), 196 mg Sodium, Vitamin B6, Vitamin C, Folate, Manganese, Phosphorus


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.