Sun-Dried Tomato & Basil Hummus (Oil-Free!)

Creamy oil-free hummus with organic turkish tomato halves, chickpeas, tahini, and seasonings. Perfect for dipping veggies, crackers, and spoons! 

Hi, friends!

This past weekend I saw Downton Abbey, the film, with my parents and sister.

Have you seen the show?

I binge-watched all six seasons in long sittings in my first apartment almost five years back.

My parents were simultaneously watching the show at their house, so on our phone calls circa 2015 we chatted about what all of Downton’s characters were up to.

When I discovered this year that there was now a full feature movie I knew we had to all go see it family-style.

And by family style I mean rolling the 10 AM matinee showing like we own the place.

I won’t go into any details in case you’re planning to see it, too, but the film does give all of our favorite characters a mini storyline to triumph and grow a little.

My storyline lately has been continuing to organize the new house, and organizing always involves snacks.

This Sun-Dried Tomato & Basil Hummus requires just 7 ingredients for a creamy spread that’s savory, tomato-y, and spreadable.

On Sunday, after my movie day with family, I went hiking on the W&OD and decided to stop at a winery on the way home from the Shenandoah.

As with most of my hiking adventures, I went entirely unprepared despite my best efforts to be a pro.

First offense, I wore my sneakers instead of my hiking boots, misjudging the terrain of the trails.

Yeah, I can still feel those rocks under the soles of my feet. Ouch.

Second, I didn’t bring enough water bottles.

You’d think after hiking Old Rag I would remember the number one rules of the trail– always bring more water!

Third, I didn’t pack enough snacks. Rookie mistake. After sweet trail mix and a raw bar I needed something savory in my stomach.

When I arrived at the winery I begged the universe to have something plant-based for me to munch on.

Amidst the cheeseballs and wheat crackers and deli meats for sale– behold, a container of sun-dried tomato hummus.

My judgement was absolutely clouded by hunger, but guys, I think that in-house prepared hummus felt like the best thing I’d eaten all week.

So I set out to recreate this bright orange spread for the blog.

I’ve made many a hummus here at F&V, but I’ve never done sun-dried tomato before.

And this isn’t just any sun-dried tomato hummus;  it’s a sun-dried tomato & BASIL hummus.

I love my fresh spreads with herbs on top so I decided that the tomato basil combination was perfect to tackle in hummus-form.

It’s lightly salty, sweet, and super fresh.

Making Sun-Dried Tomato & Basil Hummus is really easy.

Here’s what you need:

• canned chickpeas
• runny tahini
• Fruit Bliss Organic Turkish Tomato Halves 
• lemon juice
• garlic powder
• smoked paprika
• filtered water
• fresh basil

I recommend the freshest runniest tahini you can find to ensure smooth blending.

The key to this recipe is to blend until very smooth and creamy, adding filtered water as needed to get your ideal consistency.

I like to add half of the sun-dried tomatoes initially and then the second half at the tale end so you have some chunks of tomato for texture.

Yum.

I used to buy the canned jars of sun-dried tomatoes floating in heavy oil.

When I moved away from oils, I found a product at the store that was dried without oil.

Which was great, except the tomatoes were touch, tasteless, and chewy– more like a piece of jerky than a sweet fruit.

This was all before I discovered Fruit Bliss Organic Turkish Tomato Halves.

Fruit Bliss packaging calls them out as being “soft & juicy”, which is a total understatement.

The tomatoes are water-packed and rehydrated, making them extra juicy and unlike any sun-“dried” tomato you’ve ever tasted before.

These terrific tomatoes are also Non-GMO, USDA organic, gluten-free, vegan, and kosher.

I love them in this hummus recipe because their soft and pliable texture lends them to blending!

They also pack tons of fresh flavor, imparting that salty sweet sun-dried tomato taste with every bite.

Blend up this Sun-Dried Tomato & Basil Hummus for an easy savory dip and spread.

It’s perfect to make in advance for a meal-prepped afternoon snack or as a homemade spread for your main dishes.

Hummus keeps in the fridge for up to one week, so save whatever you have left for dipping and spreading the rest of the week.

Enjoy it as dip for veggies, crackers, or by the spoonful.

You can also add it to salads, bowls, sandwiches, and wraps.

I love mine served with a bit of torn basil, sesame seeds, and diced sun-dried tomatoes on top.

Enjoy!

If you make this Sun-Dried Tomato & Basil Hummus, let me know!

I’d love to see what you spread it on.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more hummus recipes, check out my Oil-Free Roasted Red Pepper Hummus and Date-Sweetened Dark Chocolate Hummus.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

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Disclosure: This post is brought to you by Fruit Bliss, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!