Healthy Recipe: Sun-dried Tomato and Basil Hummus

In theory, I would love to have a garden of vegetables and herbs and fruit just outside my door. The reality is that I don’t even have the capacity to determine if a plant is real or fake. This makes me even more grateful that my housemate decided to plant some basil on our terrace earlier this summer! She has done a great job with the plants, and we have been adding basil to everything we can think of- tapenades, salads, drinks… everything! 

I’m not going to sell this recipe to you as a ‘superfood, will cure all your ailments healthy recipe…” but I can say that homemade hummus is:

  1. Delicious 

  2. Super easy to make

  3. Healthier than most store bought hummus options 

And how can you use this delicious hummus? I like to mix it with vinegar and lemon juice as a dressing for salad, or on a rice cake or piece of spelt or gluten free bread (from Origo Bakery, if you are in Barcelona), with some carrots or bell pepper, or even as a topping for some chicken or a piece of fish. 

A few notes about this recipe-

 If you use tomatoes packed in olive oil, you will need to lower the amount of either water or oil in this recipe. If you prefer a smooth hummus, you might want to add an extra bit of olive oil and blend for longer. I have NO idea how this would turn out with dried basil, but I imagine you would need less of it as dried basil has a stronger flavor than fresh basil. I used a spicy olive oil, but if you don’t have one, add some pepper flakes for a kick! 

Give it a try and let me know what you think! 



1 jar garbanzos (400g rinsed and drained)

¼ cup packed fresh sweet basil 

40g dried tomatoes (not in oil!) 

2 tbsp olive oil 

4 tbsp water 

2 garlic cloves 

½ tsp salt 

Juice from ½ lemon


Add all ingredients to a high speed blender or food processor and blend until desired texture is achieved. Keep in the fridge up to 4-5 days in a closed jar or tupperware. 




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