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.
Other Recipes
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
Latest Recipes
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)
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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.
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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.
Notes
- This sundried tomato and basil houmous recipe is easily increased if you need to feed more people.
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