Creamy Sundried Tomato and Basil Hummus


  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 4 1x

Description Yum

My FAVE hummus above all others: Sundried tomatoes, hunks of sweet basil, creamy tahini…imagine a mouthful of Mediterranean sunset, and you’re pretty dang close.



  • 1 full bulb of garlic
  • 1 tin chickpeas
  • 1 tbsp dark or light tahini paste
  • 1 lemon, unwaxed
  • 1 jar sundried tomatoes, in oil
  • Hunk of fresh basil
  • Extra virgin olive oil, for serving

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  1. Slice the top of the garlic bulb (don’t peel!), brush the cut end with some olive oil, then wrap in foil and bake at 180C/350F/gas mark 4 for around 20 minutes (or until you smell the roasted garlic).
  2. While the garlic is roasting, rinse the chickpeas, then blend together with tahini and juice of the lemon until smooth.
  3. Once garlic is cool enough to handle, squeeze cloves out into food processor.
  4. Throw in as many or as few sundried tomatoes as you like; but because they’re typically intense in flavour, you really only need around 5 or 6. Tear off a small handful of fresh basil (or dried, if that’s what you’ve got), and pour in a little glug of that herby oil from the tomato jar.
  5. Blitz until you’re happy with the consistency.
  6. Taste. Add more basil or tomatoes if you require. Spoon into a bowl, drizzle with your swankiest olive oil. Eat with abandon—carrot sticks optional.