If you’re ready to bring bold Mediterranean flair to your snacking routine, Italian Vegan Hummus is the dip you absolutely need to try! Creamy chickpeas meet the sunny flavors of basil, sun-dried tomatoes, and a whisper of garlic for a spread that’s both classic and entirely new. Whether you’re planning a casual get-together or just jazzing up your weekday lunch, this hummus is like a little trip to an Italian trattoria—minus the airfare—right from your own kitchen.
Ingredients You’ll Need
The beauty of Italian Vegan Hummus is in its simplicity; each ingredient is handpicked to balance earthy, bright, and savory notes. Let’s take a closer look at what you’ll need for a truly irresistible dip.
- Chickpeas: For the silkiest base, use canned or freshly cooked chickpeas—just make sure they’re soft enough to blend to perfection.
- Basil: Fresh basil gives that signature vibrant, aromatic lift—don’t skimp on the leaves!
- Sun-dried Tomatoes: Packed with intense flavor, oil-packed sun-dried tomatoes lend a punchy, tangy twist to the classic hummus profile.
- Garlic: Just one clove packs plenty of aromatic zing—grate it for even distribution throughout the hummus.
- Lemon Juice: Gives a zesty brightness that wakes up all the other flavors in the bowl.
- Extra Virgin Olive Oil: Rich and fruity, this binds everything together and adds a luxurious mouthfeel—drizzle a little extra when serving.
- Tahini: Classic, creamy tahini offers depth and ensures the hummus stays velvety.
- Salt & Pepper: A pinch of each will balance and round out every bite—taste as you go!
- Water or Aquafaba: Use a splash to adjust the hummus to your preferred dippable consistency.
How to Make Italian Vegan Hummus
Step 1: Prep Your Chickpeas
Drain and rinse your chickpeas thoroughly if they’re canned; for extra-silky Italian Vegan Hummus, you can even peel them—yes, it’s a tiny bit tedious, but the texture payoff is huge. If you’re starting from dried, make sure they’re cooked until nicely soft.
Step 2: Gather and Prep Flavorful Add-ins
Snip your basil leaves from their stems, and drain those sun-dried tomatoes if they’re oil-packed, reserving a little of the flavorful oil if you’d like an extra Italian touch. Grate or finely mince that garlic so every bite is perfumed but not overpowering.
Step 3: Blend Everything to Creamy Perfection
In a food processor, combine your chickpeas, basil, sun-dried tomatoes, garlic, lemon juice, tahini, and olive oil. Blitz until the mixture starts to smooth out, scraping down the sides as needed. Add water (or aquafaba, the chickpea cooking liquid) one tablespoon at a time until your Italian Vegan Hummus reaches your ideal creamy, dippable texture.
Step 4: Taste and Adjust Seasonings
Season with salt and black pepper to taste—remember, blending can mute flavors, so taste again and don’t be shy! A squeeze more lemon or a dash more oil can transform the balance, so tweak until you’re ready to grab a spoon (or a carrot stick).
Step 5: Serve and Savor
Scoop your Italian Vegan Hummus into a shallow bowl, swirl with the back of a spoon, and finish with a drizzle of olive oil, a few torn basil leaves, and even a sprinkle of chopped sun-dried tomatoes for a stunning finish.
How to Serve Italian Vegan Hummus
Garnishes
A luscious swirl of olive oil instantly makes this dip look luxurious; add fresh basil ribbons or a scatter of chopped sun-dried tomatoes for pops of color and extra Italian flavor. To make your Italian Vegan Hummus extra special, you can even add toasted pine nuts or a dusting of smoked paprika.
Side Dishes
Pair this hummus with classic accompaniments: crisp crudités, oven-warm pita, or thick slices of toasted sourdough. For a true Italian-inspired snack plate, tuck in olives, marinated artichokes, or roasted red peppers alongside your bowl of Italian Vegan Hummus.
Creative Ways to Present
Turn your Italian Vegan Hummus into a star appetizer by spreading it on crostini and topping with a cherry tomato half and a basil leaf. You can also use it as a spread in vegan wraps or even as a base for a stunning Mediterranean-inspired grain bowl—just add roasted veggies, arugula, and a squeeze of lemon.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Italian Vegan Hummus fresh by transferring it to an airtight container and storing in the refrigerator. It will stay delicious for up to five days, and you’ll love having it on hand for spontaneous snacks or quick lunches.
Freezing
Italian Vegan Hummus actually freezes quite well! Spoon it into a freezer-safe container, smooth the top, and drizzle with a little olive oil to help preserve moisture. Freeze for up to three months and thaw overnight in the fridge whenever you need a taste of Italy.
Reheating
No heating required for this vibrant dip—just give your Italian Vegan Hummus a quick stir once thawed to reincorporate any separated oil. If you’d like, let it sit at room temperature for 20 minutes before serving for the creamiest texture and boldest flavor.
FAQs
Can I make Italian Vegan Hummus without tahini?
Absolutely! If you’re out of tahini or avoiding sesame, try using a tablespoon of olive oil or even unsweetened almond butter for a subtle nutty note. The texture will still be creamy and the Italian flavors will shine through.
What proteins go well with Italian Vegan Hummus in a meal?
This hummus pairs beautifully with grilled or roasted tofu, white beans, or seitan. You can build a satisfying plant-based bowl around your hummus and these protein options for a filling, Italian-inspired meal.
Can I use dried sun-dried tomatoes instead of oil-packed?
You can! Simply soak dried sun-dried tomatoes in hot water for about 20 minutes to soften them up before blending. They’ll deliver that same punchy flavor and brighten up your Italian Vegan Hummus.
How do I make the hummus extra creamy?
Peel your chickpeas before adding them to the food processor, and blend for a couple of minutes—then add water or aquafaba slowly to reach your dream texture. Don’t forget a generous pour of quality olive oil!
Is Italian Vegan Hummus gluten-free?
Yes, the hummus itself is naturally gluten-free! It’s perfect paired with veggie sticks or gluten-free crackers for a safe, tasty snack for everyone.
Final Thoughts
If you’re craving a dip that combines comfort, freshness, and a taste of the Mediterranean, Italian Vegan Hummus is sure to become a regular favorite. It’s easy to make, endlessly versatile, and always a crowd-pleaser—so grab your food processor, round up those vibrant ingredients, and let’s get dipping!
Print
Italian Vegan Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Vegan
Description
Italian Vegan Hummus blends creamy chickpeas with sun-dried tomatoes, basil, garlic, and lemon for a bold Mediterranean dip that’s fresh, comforting, and endlessly snackable.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh basil leaves
- 1/4 cup sun-dried tomatoes (oil-packed or rehydrated)
- 1 garlic clove, grated or minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil (plus more for garnish)
- Salt and black pepper, to taste
- 2–4 tablespoons water or aquafaba, as needed for consistency
Instructions
- Drain and rinse chickpeas. Optional: peel chickpeas for extra creamy texture.
- Prepare basil, sun-dried tomatoes, and garlic. If using dried tomatoes, soak in hot water until softened and drain.
- In a food processor, blend chickpeas, basil, sun-dried tomatoes, garlic, lemon juice, tahini, and olive oil until smooth, scraping sides as needed.
- Add water or aquafaba one tablespoon at a time to reach desired consistency. Blend until creamy and well mixed.
- Season with salt and pepper to taste. Blend again briefly and adjust seasoning as desired.
- Transfer to a serving bowl. Swirl the top with a spoon and garnish with olive oil, basil, and chopped sun-dried tomatoes if desired.
Notes
- Top with toasted pine nuts, smoked paprika, or extra herbs for flavor and presentation.
- Serve with pita, sourdough, veggies, olives, or roasted peppers.
- Spread on crostini, wraps, or use as a base for grain bowls with roasted veggies.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze in a container with olive oil on top for up to 3 months. Thaw overnight in fridge.
- No reheating needed; stir well and let sit at room temp before serving.
- Use almond butter or extra olive oil instead of tahini if needed.
- Pair with grilled tofu, white beans, or seitan for protein-packed meals.
- Rehydrate dried tomatoes in hot water for 20 minutes if not oil-packed.
- Hummus is naturally gluten-free—just pair with GF crackers or veggies.
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