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Basil and Sun-Dried Tomato Hummus


Hummus is traditionally made with chickpeas, but cannellini beans (white kidney beans) yield a fluffy texture and buttery taste. You'll love this variation on a classic.

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  • 1/4 cup sun-dried tomatoes*
  • 1 clove garlic
  • 1/4 cup fresh basil leaves
  • 1 (14.5-ounce) cannellini beans
  • Juice of one lemon (about 3 tablespoons)
  • 1 tablespoon olive oil
  • Choose water-packed or dried rather than oil-packed. If you use dried, soak them in hot water if they're particularly brittle and reserve the water to thin the hummus*


Servings 4
Preparation time 15mins
Cooking time 15mins


Step 1

Combine all ingredients in a food processor or high-speed blender. Pulse several times, then let it run it until pureed. Add water one tablespoon at a time until the hummus reaches the desired consistency.

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