Pin it
This luxurious Tomato Basil Hummus transforms ordinary chickpeas into a vibrant Mediterranean-inspired dip that brightens any table. The sweet acidity of tomatoes perfectly balances the nutty chickpeas, while fresh basil adds a surprising aromatic twist to traditional hummus.
I first created this recipe when hosting an impromptu summer gathering and needed something impressive with ingredients I already had on hand. It's now my signature appetizer that friends specifically request when they visit.
Ingredients
- Canned chickpeas: The foundation of any good hummus providing protein and creamy texture. Look for low-sodium varieties and rinse thoroughly.
- Whole peeled tomatoes: Adds bright acidity and natural sweetness. San Marzano tomatoes offer the richest flavor if available.
- Tahini: Essential for authentic hummus flavor. Choose a high-quality brand where the oil hasn't separated too much for the best consistency.
- Fresh lemon juice: Brightens the entire dish. Always use fresh-squeezed rather than bottled for cleaner flavor.
- Olive oil: Adds richness and helps achieve smooth texture. Use extra virgin for best flavor.
- Ground cumin: Provides subtle warmth and earthiness. Toast briefly before using to enhance the flavor profile.
- Garlic: Creates depth and traditional Mediterranean character. Fresh cloves are significantly better than pre-minced.
- Salt: Enhances all other flavors. Sea salt or kosher salt works best.
- Fresh basil: The unexpected star ingredient bringing summer freshness. Choose bright green leaves with no black spots.
Step-by-Step Instructions
- Prepare the chickpeas:
- Drain and rinse the chickpeas thoroughly under cold water until the water runs clear. This removes excess sodium and starch which can make your hummus bitter. For ultra-creamy hummus I recommend removing the thin skins but this is optional and takes about 5 extra minutes.
- Create the base:
- Add chickpeas to your food processor or high-powered blender and pulse several times until roughly broken down. This initial processing helps ensure a smoother final texture by breaking down the chickpeas before adding wet ingredients.
- Build the flavors:
- Add the whole peeled tomatoes with their juices, olive oil, tahini, lemon juice, crushed garlic, cumin, and salt to the processor. The order matters here as placing liquids near the blade helps everything blend more efficiently. Process for at least 2 minutes, stopping occasionally to scrape down the sides for the smoothest possible consistency.
- Incorporate the basil:
- Add the chopped fresh basil and pulse just enough to incorporate it throughout the hummus while maintaining visible green flecks. Overmixing at this stage can cause the basil to oxidize and lose its vibrant color.
- Chill and develop flavors:
- Transfer the hummus to a serving bowl, cover with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate for at least one hour. This resting time allows the flavors to meld together and develop complexity that isn't present when served immediately.
Pin it
The tahini is truly the secret ingredient that elevates this hummus. The first time I made this without it, the result was noticeably less luxurious. When I added it back in, my neighbor who claimed to dislike hummus helped herself to three servings and asked for the recipe.
Creative Serving Ideas
While pita bread and veggie sticks are classic dipping companions, this tomato basil hummus truly shines as a versatile spread. Try spreading it generously on toasted sourdough topped with a few cherry tomatoes and a drizzle of olive oil for an elevated snack. It also makes an incredible sandwich spread replacing mayonnaise, particularly paired with grilled vegetables and fresh mozzarella.
Storage and Make-Ahead Tips
This hummus actually improves after resting overnight, making it perfect for advance preparation. Store in an airtight container with plastic wrap pressed directly on the surface to prevent oxidation and drying out. While technically good for up to four days, the bright basil flavor is most pronounced within the first 48 hours. This recipe does not freeze well as the texture becomes grainy upon thawing.
Troubleshooting Tips
If your hummus seems too thick, add a tablespoon of cold water or extra olive oil and blend again. For a hummus that seems bland, an extra pinch of salt or squeeze of lemon juice can brighten all the flavors. If the garlic taste is too pronounced, next time try roasting the garlic clove before adding it to mellow its sharpness.
Pin it
Try this recipe once, and it's guaranteed to become a favorite for gatherings and family dinners alike!
Frequently Asked Questions
- → What pairs well with tomato basil hummus?
Tomato basil hummus pairs wonderfully with pita bread, crackers, fresh vegetables like carrots or cucumbers, or as a sandwich spread.
- → Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Simply peel, deseed, and blend them to achieve a similar consistency as canned tomatoes.
- → How long can tomato basil hummus be stored?
Store it in an airtight container in the refrigerator for up to four days. For the best flavor, consume it sooner.
- → Can I make this hummus without a food processor?
Yes, you can use a blender or even mash the ingredients by hand for a chunkier texture. Be sure to mix thoroughly.
- → Can I adjust the consistency of the hummus?
Definitely! Add small amounts of water or olive oil while blending to achieve your desired consistency.