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.
