Homemade hummus is always best and it’s easy too! All you need is a few basic ingredients to make this delicious Sun Dried Tomato and Fresh Basil Hummus. This one is savoury and slightly salty. And, the brightness from the fresh lemon juice is stellar! You’ll never buy prepared hummus again!
We are hummus addicts. If there was a support group for hummus eaters anonymous, not only would we be members, but we’d mostly like have stock options in the group, and by now, we’d be co-owners. The addiction is that serious. And, with a hummus as good as this Sun Dried Tomato and Fresh Basil Hummus, the addition is even more real!
I had never once tasted hummus until about two or three years ago. The name itself was enough for me. Hummus. It reminded me of haggis. Chances are, I’d love haggis too, since my mindset about hummus having an unfavourable taste has been eradicated by what can only be described as a glorious taste!
But, John.e, the vegetarian convinced me that hummus tasted good and, trying to bridge the vegetarian-carnivore gap, I gave in and tried it. And, I’ve never looked back!
Make your own online recipe box!
Click the in the lower right corner of your screen
& follow the quick and easy instructions!
STORE-BOUGHT VS HOMEMADE
Purchasing hummus at our local grocery store is at least a once per week task. And we always purchase at least two – if not three – flavours each time because we’ve become hummus aficionados and have paired certain flavours with certain dippers. For example, celery is great with Caramelized Onion Hummus, but really nasty with Roasted Red Pepper Hummus. If hummus were wine, we’d be snobs who spend every weekend at a wine-tasting in the Niagara region!
Store-bought, prepared hummus is also very expensive when you consider the ingredients and what you’re actually getting for your money. We usually favour the President’s Choice brand which can range anywhere from $4 – $5 per 227 gram container. Making hummus at home was a safe financial bet, but I was worried about the taste. After all, I just started to like it a few years ago, and my like for it had grown into a full-on love affair.
HOMEMADE IS BETTER!
A coworker of mine told me that once I tried homemade hummus, it would be difficult to go back to the store-bought kind because of the difference in taste. She stressed that the homemade version was so much better. She was right!
My first time making hummus was an afternoon event. I had the apartment to myself (John.e had been invited out to coffee with an old classmate) and I decided a blog post was in order.
In the week leading up to trying to make hummus, I did a lot of recipe research, reading comments and criticisms on blogs and recipe posts. I didn’t want to put in the effort and not totally love the results. I wanted to learn as much as possible beforehand from bloggers and recipe writers who have tried their hand at hummussing. Yes, I just switched hummus from a noun to a verb!
At the end of the day, I was extremely proud of the results. Needless to say, unless I’m in a real pinch in the future, I won’t be purchasing store-bought hummus again anytime soon. I also learned from my research, that properly stored in air-tight containers, homemade hummus will last in the refrigerator for 7-10 days. Another excuse to indulge in my secret love affair with mason jars!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Canned Chickpeas – Use one can of chickpeas that you have drained and rinsed well under cold running water.
- Sun Dried Tomatoes – The type that you can buy in a jar, packed in oil, is the best version for this hummus. They’re softer and usually brighter in red colour too. Plus, the oil is super flavourful, so use the oil right from the jar rather than plain olive oil.
- Oil – Use oil from the jar of sun dried tomatoes. If there isn’t enough oil, use olive oil.
- Lemon Juice – Do not be tempted to use the stuff from a bottle. It has a metallic taste to it. Use freshly squeezed lemon juice for best results.
- Tahini – This can be found in jars in most grocery stores. It is basically pureed sesame seeds.
- Garlic – Fresh garlic is best!
- Basil Leaves – Wash and pat dry the basil leaves. Stack them onto each other and roll them up. Slice the roll into thin strips. Measure out a 1/4 cup worth – slightly packed. This is all you will need.
HOW TO MAKE SUN DRIED TOMATO AND FRESH BASIL HUMMUS
Once you have prepared and measured out the ingredients, the rest of this recipe is a breeze! Get out your food processor and add all of the ingredients into it with the exception of the basil. Puree the ingredients until they are well blended and very smooth. It helps to scape down the bowl of the food processor to ensure everything is evenly blended.
At this point, depending on how you like your hummus, you can add additional olive oil, or oil from the jar of sun dried tomatoes, to thin out the hummus. Sometimes, I find the hummus can be too thick or clumpy. This can be due to brand of chickpeas. Just add a teaspoon or two of oil and puree it again.
Finally, add in the chopped basil and pulse it into the hummus. You don’t want to completely pulverize the basil. It’s nice to see the little green flecks in the hummus.
Do you have a question or comment?
Would you like to leave a review?
Scroll down to the comment section and write me a message.
I will personally respond as soon as possible!
CAN’T FIND TAHINI – MAKE YOUR OWN!
Tahini is a paste-like concoction made with sesame seeds, salt, and oil. It literally takes minutes to make and comes together quite easily with the help of a food processor. You don’t have to do this, but if you want to get the most flavour, toast the sesame seeds first. When toasted, allow them to fully cool and then dump them into your food processor. You will need one cup of sesame seeds.
Blend on high speed for at least two minutes. Scrape down the sides of the bowl and puree again for another minute. The sesame seeds will still be coarse at this point, but adding oil will help to break them down and make them smooth. Add three tablespoons of light oil, such as vegetable oil or a light olive oil, to the food processor. Puree for another three minutes. The tahini should be smooth and pourable, but still have at thick consistency.
If not, scrape down the bowl and add one more tablespoon of oil. Puree again for another minute. Finally, taste the tahini and season with salt. Add the salt to the food processor and pulse to just mix through. Store the tahini in a clean mason jar for up to one month in your fridge.
HOW TO TOAST SESAME SEEDS
To be perfectly honest, this applies to all nuts or seeds, not just sesame seeds. If you are not familiar with toasted sesame seeds, then please try it just once. You will probably never revert to using untoasted sesame seeds in your cooking or baking again!
I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the seeds. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I wanted you to see the pan – remember, do not use non-stick if possible. You’ll get better results will plain stainless steel.
So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting seeds. Add the seeds to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.
Keep the seeds moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The seeds will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.
You can help hummus stay fresh longer by storing it in your refrigerator. Once you take out what you need, get it back into the fridge rather than allowing it to sit at room temperature. Hummus should be stored in a tightly closed container to keep out moisture and other contaminants. For a long-term option, hummus freezes really well and defrosts overnight in the refrigerator. So, if you make too much or even make a double batch, you have the option to freeze some of it.
The shelf life of hummus depends on a variety of factors, and in the case of homemade hummus, the main factor will be the freshness of the ingredients used. For example, if the garlic wasn’t fresh to begin with, it will continue to age and bread down in the hummus, therefore, eventually ruining the batch.
Although not a perfect test, your nose is usually the most reliable instrument! Hummus that has turned bad will have a sour smell, whereas fresh hummus doesn’t have much aroma unless garlic has been added. If it smells sour, it will taste sour. Some hummus manufacturers will use preservatives that keep their product fresh for a longer period to time, but when preparing homemade hummus, no preservatives are added. You probably have nothing to worry about – it’s so good, you’ll eat it all up in no time anyway!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Sun Dried Tomato and Fresh Basil Hummus
- 15 ounces canned chickpeas, drained and rinsed
- 1/2 cup sun dried tomatoes packed in oil, roughly chopped
- 2 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons tahini
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon salt
- 1/4 cup fresh basil leaves, loosely chopped
- Add all of the ingredients, except the basil, to a food processor. On medium speed, blend for 1-2 minutes. Scrape down the sides of the food processor’s bowl and blend for another 2 minutes. You will want a very smooth consistency.
- Next, add the chopped basil and pulse until the basil is mixed well into the hummus.
- Transfer to a serving bowl and garnish with more chopped basil, chopped sun dried tomatoes, and a drizzle of olive oil.
Did you make this recipe?
Upload a photo and tag me so that I can see it!