Hummus Two Ways: Basil & Sundried Tomato

There’s nothing quite like homemade hummus – creamy, flavorful, and perfect for snacking, spreading, or adding to your meals. In this recipe, I’m sharing two simple variations: a fresh, herby basil hummus and a savory, slightly tangy sundried tomato & olive hummus.

I used dried chickpeas for this recipe, so I soaked and boiled them first, but canned chickpeas work just as well if you want to save time.

🌿 Basil Hummus

Ingredients

• • 300 g cooked chickpeas
  • 1 tbsp tahini
  • Juice of ½ lemon
  • 1 garlic clove
  • Generous drizzle of olive oil
  • Big handful of fresh basil leaves
  • 2 tbsp roasted pine nuts
  • Salt and pepper, to taste
  • 2 ice cubes

🍅 Sundried Tomato & Olive Hummus

Ingredients

• • 300 g cooked chickpeas
  • 1 tbsp tahini
  • Juice of ½ lemon
  • 1 garlic clove
  • Generous drizzle of olive oil
  • A few sundried tomatoes
  • 1 handful Kalamata olives
  • ½ tsp cumin
  • ½ tsp paprika
  • Salt and pepper, to taste
  • 2 ice cubes

Method

1. Add all ingredients to a food processor. 
2. Blend until smooth and creamy. 
3. Taste and adjust seasoning if needed. 
4. Serve immediately, or store in an air-tight container in the fridge for up to 5 days.

Tips & Variations

• The ice cubes help make the hummus extra creamy and light.
• Play around with herbs, spices, or nuts – roasted red pepper, coriander, or a handful of walnuts all work beautifully.
• Drizzle with extra olive oil and sprinkle with pine nuts, herbs, or paprika when serving for a pretty finish.