I make this Delish Sun Dried Tomato Basil Hummus when I want something that tastes fancy but involves zero culinary courage. It’s creamy, tangy, a little herbaceous, and dramatically better than the sad store-bought tub you’ve been pretending is gourmet. Try it because it makes vegetables feel important, it hides a suspicious amount of olive oil (no regrets), and it’s the kind of recipe that impresses people who clap polite applause when you don’t burn anything.

One time my husband decided to “help” me plate this hummus for a potluck. He scooped half the batch into a plastic container, smeared the rest artistically on the serving platter like he was painting a masterpiece, then walked off with the container to grab more crackers. Halfway home he called: he’d left the crackers on the roof of the car. They survived the driveway jump but not the stop sign. The platter survived—mostly—except for a suspicious smear that looked exactly like his fingerprint. The moral: trust the recipe, not the presentation skills of someone who thinks measuring spoons are optional.

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Why You’ll Love This Delish Sun Dried Tomato Basil Hummus

– It tastes like you actually tried, but it’s mostly dump-and-blend. Kitchen cred, minimum effort.
– Sun-dried tomatoes bring concentrated umami so you can lie convincingly about your “secret ingredient.”
– Basil adds freshness and makes toast taste like a garden—fancy, but lazy.
– It plays well with kids and grown-ups who like to dunk things aggressively.

Time-Saving Hacks

– Use jarred sun-dried tomatoes in oil and dump the oil into the blender for extra flavor. Yes, you just justified using someone else’s preserved tomatoes.
– Canned chickpeas are your best friend. Rinse well and don’t feel guilty.
– Skip to the end: use a food processor instead of a blender if you’re worried about noise. Also fewer dishes to hold against you later.
– When in a rush, swap fresh basil for a hefty pinch of dried—it’s sneaky but it works.

Serving Ideas

– Pita wedges, sliced cucumbers, and carrot sticks—because adults should probably eat vegetables too.
– Slather on toast with avocado and a fried egg if you want brunch to feel like a personality.
– Serve with wine if the kids drove you nuts today. If they didn’t, celebrate anyway.
– For parties: put it in a shallow bowl, drizzle olive oil, scatter extra sun-dried tomato pieces and basil. People will take photos and tag you.

What to Serve It With

– Crunchy crudités for the virtuous snackers.
– Warm naan or pita for the committed carbs.
– Crackers with a strong personality if you want the dip to be the quiet hero.

Tips & Mistakes

Pro tip: Peel the skins off chickpeas if you want ultra-smooth hummus. I do it sometimes. Most times I don’t and nobody has filed a complaint.
Common fail: Too thick? Add a tablespoon of the reserved chickpea liquid (aquafaba) or a little water. Too thin? Add more chickpeas or a spoonful of tahini.
Don’t over-process or you’ll end up with dip soup or hummus paste—there’s a narrow line, and I’ve tripped over it more than once. Also, yes, taste as you go. Salt is not a suggestion.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Keep in an airtight container for up to 5 days. Freeze in portions for up to 2 months (thaw in the fridge and stir vigorously—texture may shift). If the top gets a tad dry, press a little olive oil on it before serving. It’s basically edible preservation.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add roasted red peppers for sweetness and color.
– Stir in a handful of toasted pine nuts for crunch and to feel Mediterranean.
– Make it smoky: a pinch of smoked paprika or a small roasted chipotle will make it dramatic.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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