This Sun-dried Tomato Basil Hummus is a nice twist on the standard hummus recipe. Now, don’t get me wrong, I do love the classic hummus but every now and then I like to shake things up.
This hummus adds a taste of Italy with sundried tomatoes and fresh basil. Which makes for a delicious fusion of flavours. I still use it in all the same ways I use the classic hummus. Dipped in my veggies, spread on my sandwiches, and wraps and I even top it on my veggie burgers!
What I love about any kind of hummus is that it is so quick and easy to make yet seems so impressive when people discover it is homemade. My guests will often ask how did you make your own hummus?
All it takes to make this Sun-dried Tomato Basil Hummus is a food process and a can opener. If you don’t have a food processor than it is worth investing in one. I use mine on a weekly basis at a minimum.
For the sun-dried tomatoes I simply buy the jarred ones that I find in the international or ‘Italian’ aisle at the grocery store. It has the oil in the jar which I use directly in the recipe. I love to find ways to create minimal waste when I cook so this oil method is fabulous.
Of course, this Sundried Tomato Basil Hummus is healthy, vegan and gluten free just like the classic hummus. So if you are looking for a little change to your hummus game try this recipe out. Also try my Roasted Red Pepper & Feta Hummus for yet another fun variation.
Ingredients
1 can chickpeas drained and rinsed
½ cup sundried tomatoes
1 large garlic clove
1 lemon juiced
2 TBSP oil from sundried tomatoes
8 leaves of fresh basil
Salt to taste
Instructions
Put all ingredients in a food processor and blend. Chill in fridge until ready to serve!
Cheers to a healthier you!
Tricia
xo