This sun-dried tomato and basil houmous is a vibrant twist on the classic Middle Eastern dip. Creamy chickpeas are blended with rich sun-dried tomatoes, fresh basil, garlic and tahini to create a smooth, flavour-packed spread.
Perfect for meze platters, sandwiches, wraps or healthy snacking, this homemade houmous comes together in minutes and tastes far better than shop bought versions.
Having searched online for different flavours of houmous, I took inspiration from a couple of different sun-dried tomato and basil houmous recipes to come up with my own one. It's not a houmous I'd ever eaten before, but with tomatoes and basil being such a perfect combination, I decided it was worth a try!
I've used half of the ingredients from the best basic houmous recipe already here on Felly Bull, and added some sun-dried tomatoes and basil leaves. The end result is absolutely delicious...fresh and vibrant from the tomatoes and basil but without losing the taste of the chickpeas and tahini.
I love houmous as part of a meze, with toasted pitta bread, and with carrot and cucumber sticks, and lentil crisps for a healthy snack.
Enjoy this delicious sun-dried tomato and basil houmous as a starter, side or snack.
Tips
- Optional variations:
- Roasted red pepper houmous - replace the sun-dried tomatoes with roasted red peppers.
- Spicy sun-dried tomato houmous - add chilli flakes or harissa paste.
- Lemon and herb houmous - add parsley, dill and lemon zest.
- This sundried tomato and basil houmous recipe is easily increased if you need to feed more people.
Frequently Asked Questions
Houmous is traditionally made from chickpeas blended with tahini, garlic, lemon juice and olive oil.
Yes - sun-dried tomatoes add a rich, slightly sweet flavour and create a vibrant Mediterranean twist on classic hummus.
Stored in an airtight container in the fridge, homemade houmous will keep for 3 to 5 days.
Yes - houmous can be frozen for up to 3 months, though the texture may change slightly. Stir well after defrosting.
Houmous is generally considered a healthy dip because it is high in plant protein, fibre and healthy fats from chickpeas and tahini.
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How to make this Sun-dried Tomato and Basil Houmous
Ingredients
- 1 clove garlic
- 400g tin chickpeas, drained (saving 30ml chickpea liquid) and rinsed
- 30ml chickpea liquid
- 15ml lemon juice
- 35g extra virgin olive oil
- 20ml tahini paste
- 0.25 tsp fine sea salt
- 60g sun-dried tomatoes
- 6 to 8 large basil leaves, plus a few small ones to garnish
- smoked paprika, to garnish (optional)
Instructions
- Place all of the ingredients, except the smoked paprika into a food processor and mix on high for 30 seconds to 1 minute.
- Transfer to a serving bowl, garnish with a few small basil leaves and sprinkle with smoked paprika (if using). Serve cold or at room temperature.
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Sun-dried Tomato and Basil Houmous
Equipment
Ingredients
- 1 clove garlic
- 400 g (14 oz) tin chickpeas drained (saving 30ml chickpea liquid) and rinsed
- 30 ml (2 tbsp) chickpea liquid
- 15 ml (1 tbsp) lemon juice
- 35 g (2 ½ tbsp) extra virgin olive oil
- 20 ml (1 ½ tbsp) tahini paste
- 0.25 tsp fine sea salt
- 60 g (2.1 oz) sundried tomatoes
- 6 to 8 large basil leaves plus a few small ones to garnish
- smoked paprika to garnish (optional)
Instructions
- Place all of the ingredients, except the smoked paprika into a food processor and mix on high for 30 seconds to 1 minute, until smooth.
- Transfer to a serving bowl, garnish with a few small basil leaves and sprinkle with smoked paprika (if using). Serve cold or at room temperature.
Notes
- Optional variations:
- Roasted red pepper houmous - replace the sun-dried tomatoes with roasted red peppers.
- Spicy sun-dried tomato houmous - add chilli flakes or harissa paste.
- Lemon and herb houmous - add parsley, dill and lemon zest.
- This sundried tomato and basil houmous recipe is easily increased if you need to feed more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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