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Vegan Tomato Basil Hummus

  • Author: Eat Drink Shrink
  • Total Time: 10 minutes
  • Yield: 3 cups of hummus 1x


  • 2 (15 oz) can chick peas, drained and liquid reserved
  • 1/2 cup sun dried tomatoes in olive oil, strained, plus more for garnish
  • 1/4 cup olive oil (you can use oil from the jar if needed)
  • 6 tbsps fresh lemon juice4 Tbsps tahini
  • 2 large cloves garlic, minced
  • 1 tsp salt 
  • 4 Tbsp chopped fresh basil , plus more for garnish


  1. Add all the ingredients to a food processor, minus the basil, and pulse for 1 minute, scraping down the sides, pulse again. If the consistency is still too thick, gradually add the liquid from the chick pea cans to smooth it out and combine for another 2 – 3 minutes longer. 
  2. Add the chopped basil and pulse a few more times. You can add it in the beginning, but this will give more aesthetic appeal to see the basil. 
  3. To serve drizzle with a lil olive oil and garnish with sliced basil and chopped sun dried tomatoes. Serve with pita chips or fresh veggies.
  • Prep Time: 10 minutes


  • Serving Size: 1
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