Sun Dried Tomato and Basil Hummus


DSC_0794This sun dried tomato and basil hummus is one of my favourite recipes to make. It is great as a dip for veggies, a spread in sandwiches, or in place of tomato sauce on pizza. Home made hummus can be refrigerated for up to 3 days. If it becomes dry, try mixing in a bit more olive oil.

Chickpeas, the main ingredient in hummus, are beige-coloured, pea-shaped legumes. Although we often associate this food with the Mediterranean and Middle East they are also grown in the southern parts of Alberta and Saskatchewan. Canada is actually one of the top five exporters of chickpeas worldwide (Eat Right Ontario, 2014). Chickpeas are a good source of protein, dietary fibre, and B vitamins like folate.

Sun Dried Tomato and Basil Hummus

Makes about 2 cups


  • 1 19 oz can low sodium chickpeas, rinsed and drained
  • 1/2 cup oil packed sun dried tomatoes
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/8 cup Parmesan cheese, grated
  • 1/4 cup fresh basil, chopped (or more as per preference)
  • salt and pepper to taste
  • 1/4-1/3 cup water (as needed)


  1. Using a towel/paper towel, try to remove as many of the skins from the chickpeas as possible.
  2. Grind the garbanzo beans on their own in a food processor until they are smooth.
  3. Add sun-dried tomatoes, garlic, basil, and Parmesan cheese  to the chick peas and blend together for about 15 seconds.
  4. Pour in the olive oil; grind for an additional 15 seconds. Season with salt and pepper.
  5. If you find the hummus is too thick, add in water until you achieve a smooth consistency.


Recipe adapted from:


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