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This silky Tomato Basil Hummus turns basic chickpeas into a colorful Mediterranean-style dip that makes any spread look amazing. The gentle sweetness from tomatoes works perfectly with earthy chickpeas, while the fresh basil gives a surprising fragrant kick to classic hummus.
I came up with this when friends dropped by unexpectedly and I needed to throw together something tasty with whatever was in my pantry. Now it's the appetizer everyone bugs me to bring whenever I visit.
What You'll Need
- Canned chickpeas: They're the main player giving you that protein punch and smooth texture. Go for the ones with less salt and give them a good wash.
- Whole peeled tomatoes: They add that tangy sweetness you'll love. Try to grab San Marzano ones if you can find them—they taste way better.
- Tahini: You can't skip this if you want real hummus flavor. Pick a good one that isn't too separated for best results.
- Fresh lemon juice: It makes everything pop. Skip the bottle stuff and squeeze it yourself for that clean taste.
- Olive oil: Gives that rich feel and helps everything blend up smooth. Extra virgin tastes best here.
- Ground cumin: Adds that warm, earthy touch. Throw it in a dry pan for a minute first to wake up the flavor.
- Garlic: Brings that classic Mediterranean kick. The fresh stuff beats the jar kind by miles.
- Salt: Makes all the other flavors stand out. Grab some sea salt or kosher salt if you can.
- Fresh basil: The surprise element that makes this dip special. Look for bright leaves with no dark spots.
How To Make It
- Get your chickpeas ready:
- Dump them in a strainer and rinse with cold water until it runs clear. This gets rid of the extra salt and starch that can make things taste off. If you want super smooth hummus, you can peel off the skins, but that'll take about 5 extra minutes.
- Start blending:
- Throw your chickpeas in the food processor or blender and give them a few pulses until they're broken up. This first step helps you get a smoother dip later on.
- Mix in everything else:
- Now add your tomatoes with their juice, olive oil, tahini, lemon juice, garlic, cumin, and salt. The order matters—putting the wet stuff near the blade helps everything mix better. Let it run for about 2 minutes, stopping now and then to scrape down the sides so everything gets smooth.
- Add the basil:
- Toss in your chopped basil and pulse just enough to mix it in while keeping some green bits visible. Don't overdo it or the basil will turn dark and lose its bright flavor.
- Let it rest:
- Scoop everything into a bowl, put plastic wrap right on the surface so it doesn't form a skin, and stick it in the fridge for at least an hour. This waiting part is key—the flavors need time to mingle and get friendly with each other.
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Tahini really makes this hummus special. The first batch I made without it just wasn't the same. When I added it back in, my next-door neighbor who swore she hated hummus went back for thirds and begged me for the recipe.
Fun Ways To Serve It
Pita and veggie sticks work great for dipping, but this tomato basil hummus really shines when you think outside the box. Smear it thick on some toasted sourdough, top with a few halved cherry tomatoes and a drizzle of olive oil for a quick snack. It's also great instead of mayo in sandwiches, especially with grilled veggies and fresh mozzarella.
Keeping It Fresh
This hummus actually tastes better the next day, so it's perfect to make ahead. Keep it in a sealed container with plastic wrap pushed right against the surface to keep it from drying out. While it'll stay good in the fridge for about four days, the basil flavor is strongest in the first two days. Don't try freezing it though—it gets grainy when thawed.
Quick Fixes
If your hummus turns out too thick, just add a spoonful of cold water or more olive oil and blend again. When it tastes flat, a little extra salt or lemon juice will wake everything up. If the garlic comes on too strong, next time try cooking the garlic in a pan first to mellow it out.
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Make this once and I bet you'll add it to your regular rotation for parties and family meals!
Frequently Asked Questions
- → What can I serve with basil dip?
Pair it with pita, crunchy crackers, fresh cucumber slices, or spread it on a sandwich.
- → Are fresh tomatoes a good swap for canned?
Absolutely! Just peel, remove the seeds, and blend them to create a similar texture.
- → How long will basil chickpea dip stay good?
Keep it chilled in a sealed container, and enjoy within four days. Fresher is tastier!
- → Can I make this without fancy kitchen tools?
Sure! Use a blender or smash everything by hand for a chunkier finish. Just mix well.
- → How do I make it thicker or thinner?
Adjust by adding more water or olive oil while blending until it's just right for you.