Sun Dried Tomato Basil Hummus

The Farmer’s Market has had the most beautiful basil lately. When I get it home I make a fresh cut on the stems and pop it into a jar of water and leave it on my kitchen counter. It will last about two weeks! I have been using it on my water sauteed veggies to add a fresh burst of flavor. The other day as I was making a plain hummus out of the corner of my eye I saw my fresh basil and decided to pop some of that along with some sun dried tomatoes into the mix. Talk about scrumptious – we love the flavor. Its like an Italian party for the mouth. The perfect dip for your favorite crunchy veggies.

Sun Dried Tomato & Basil Hummus Nutmeg Notebook

Sun Dried Tomato & Basil Hummus
Nutmeg Notebook

I also thought it could be delicious thinned with a little veggie broth or almond milk and used as a sauce over some zucchini noodles. Unfortunately we ate all the hummus before I had a chance to try that. Yes – its that yummy! It could be nice served over a hot baked potato too. Clearly I need to make another batch of this soon.

Sun Dried Tomato & Basil Hummus

  • 1 can garbanzo beans, drained and rinsed
  • 1/3 cup chopped sun dried tomatoes – if they are not soft reconstitute in some very hot water for 15 minutes or until soft, drain
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons water
  • 1 large handful of fresh sweet basil leaves – about 1 cup loosely packed – torn into pieces

In a high powered blender or a food processor add first 6 ingredients and blend until garbanzo beans get smooth – the sun dried tomatoes will be in little pieces. Stop device, add basil and pulse to incorporate. Don’t over blend as it looks pretty to see bits of green and red through out the hummus. If mix is too thick add 1 tablespoon of water at a time to get the right consistency.

Recipe by Nutmeg Notebook

Print Ready Recipe Here

Nutmeg Notes

We are in the middle of our home improvement projects and devoting most of our time to the tasks at hand. This Thursday the crew comes to start on our kitchen update. New counter tops, back splash, appliances and we are updating our kitchen window wood blinds for Plantation Shutters! We are anxious to see it all come together.

Yesterday we packed up our kitchen and moved it all to the garage. We have a counter top and a shop sink out there so that will be our temporary kitchen for the next two weeks. Lately I have been cooking extra food and freezing it so we have some meals that will be easy to heat and eat.

Even though life is very full and a little hectic right now I still go for my walk every morning first thing. It really helps me deal with the stress and gets my day off to a good start. I also make sure we are eating a healthy whole food plant based diet. When you eat better you feel better!

I will post some kitchen progress photos as time allows.

To your health!


Feel free to add your thoughts in the comment section.


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  1. Andrea@WellnessNotes says:

    The hummus sounds delicious! I love the smell of basil in the kitchen!

    Good luck with your kitchen project! Looking forward to seeing updates! 🙂

    1. Tami says:

      Thank you Andrea! I love the smell of basil as well!

  2. Colleen says:

    Tami, this sounds great! Reminds me of these sandwiches I used to make with tomatoes, spinach and pesto. I think this hummus would satisfy my taste for these favors. On cucumber slices, celery, jicama or kohlrabi… delicious!

    Can’t wait to see pics of your kitchen! With all you’ve got going in your life, you’re still committed to teaching through the blog and UWL. Awesome.

    1. Tami says:

      I hope you enjoy it as much as we did Colleen! Great idea to eat this hummus on jicama and kohlrabi too.
      Thank you for taking the time to leave a comment – I love getting the feedback.

      Happy Healthy Cooking.


  3. Jody - Fit at 57 says:

    All your food looks fantastic!!!!

    1. Tami says:

      Thank you Jody!

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