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Home » Recipes

Sun-dried Tomato and Basil Houmous

Published: Jun 17, 2022 · Modified: May 8, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Sun dried tomato and basil humous in bowl with basil leaves
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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.

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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

  1. 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.
  2. 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.

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Sun dried tomato and basil humous in bowl with basil leaves

Sun-dried Tomato and Basil Houmous

By: Deborah
Fresh and vibrant from the tomatoes and basil but without losing the taste of the chickpeas and tahini.
PREP: 5 minutes minutes
COOK: 0 minutes minutes
Mixing time - 1 to: 2 minutes minutes
TOTAL: 7 minutes minutes
Course: Side Dish, Snack, Starter
Cuisine: Middle East
Servings: 4 people
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Equipment

  • Food processor

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:
  • best basic houmous (thermomix)
  • caramelised onion houmous
  • coriander and green chilli houmous
  • snacks
  • side dishes
  • starters
  • vegan and vegetarian

Nutrition

Calories: 312kcal | Carbohydrates: 37g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 171mg | Potassium: 838mg | Fiber: 10g | Sugar: 11g | Vitamin A: 201IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chickpeas, dip, hummus, humous, meze platter, pitta bread, tahini, vegetarian
Tried this recipe?Please consider Leaving a Review!

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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