Having searched online for different flavours of houmous, I took inspiration from a couple of different sun-dried tomato and basil houmous recipes to come up with my own one. It's not a houmous I've ever eaten before, but with tomatoes and basil being such a perfect combination, I decided it was worth a try!
I've used half of the ingredients from the best basic houmous recipe already here on Felly Bull, and added some sun-dried tomatoes and basil leaves. The end result is absolutely delicious...fresh and vibrant from the tomatoes and basil but without losing the taste of the chickpeas and tahini.
I love houmous as part of a meze, with toasted pitta bread, and with carrot and cucumber sticks for a healthy snack.
Enjoy this delicious sun-dried tomato and basil houmous as a starter, side or snack.
Tip
- This sundried tomato and basil houmous recipe is easily increased if you need to feed more people.
Recent New Recipes
Category Spotlight...
BEEF
Burgers, pastas, stews, meatballs, pies...and so much more to discover in the beef category. Oh...and they're all full of flavour and delicious too!!
How to make this Sun-dried Tomato and Basil Houmous
Ingredients
- 1 clove garlic
- 400g tin chickpeas, drained (saving 30ml chickpea liquid) and rinsed
- 30ml chickpea liquid
- 15ml lemon juice
- 35g extra virgin olive oil
- 20ml tahini paste
- 0.25 tsp fine sea salt
- 60g sundried tomatoes
- 6 to 8 large basil leaves, plus a few small ones to garnish
- smoked paprika, to garnish (optional)
Instructions
- Place all of the ingredients, except the smoked paprika into a food processor and mix on high for 30 seconds to 1 minute, until smooth but still with some small chunks of tomato.
- Transfer to a serving bowl, garnish with a few small basil leaves and sprinkle with smoked paprika (if using). Serve cold or at room temperature.
Recipe Collection Spotlight...
7 HEARTY AND COMFORTING RAGUS
Ragu is a traditional Italian sauce typically made from meat, vegetables, and tomatoes, slow cooked to develop rich flavours. It often serves as a base for pasta dishes, with the sauce being celebrated for its hearty and comforting qualities, making it a staple in Italian cuisine. Check out this delicious collection of 7 Hearty and Comforting Ragus:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Sun-dried Tomato and Basil Houmous
Equipment
Ingredients
- 1 clove garlic
- 400 g (14 oz) tin chickpeas drained (saving 30ml chickpea liquid) and rinsed
- 30 ml (2 tbsp) chickpea liquid
- 15 ml (1 tbsp) lemon juice
- 35 g (2 ½ tbsp) extra virgin olive oil
- 20 ml (1 ½ tbsp) tahini paste
- 0.25 tsp fine sea salt
- 60 g (2.1 oz) sundried tomatoes
- 6 to 8 large basil leaves plus a few small ones to garnish
- smoked paprika to garnish (optional)
Instructions
- Place all of the ingredients, except the smoked paprika into a food processor and mix on high for 30 seconds to 1 minute, until smooth but still with some small chunks of tomato.
- Transfer to a serving bowl, garnish with a few small basil leaves and sprinkle with smoked paprika (if using). Serve cold or at room temperature.
Notes
- This sundried tomato and basil houmous recipe is easily increased if you need to feed more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE