Tomato Basil Hummus

tomato basil hummus

Mariha-kitchen / Getty Images

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
295 Calories
11g Fat
40g Carbs
12g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 295
% Daily Value*
Total Fat 11g 15%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 134mg 6%
Total Carbohydrate 40g 14%
Dietary Fiber 8g 30%
Protein 12g
Calcium 147mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tomato basil hummus is a bold, exciting flavor of hummus that has a Mediterranean influence. It pairs perfectly with piping hot pita or any sandwiches and wraps that you prefer. It would also be great on a grilled veggie wrap. It could also creatively be used as a sauce for pizza. Like any other hummus, the possibilities are endless.

You'll want to be sure that you're using fresh ingredients for this hummus as well. It will bring out all the right flavors, rather than using ingredients that are a few days old.

This recipe is perfect for any family cookout. Just put it in a bowl in the middle of a serving plate surrounded by pita, vegetables, veggie straws, and whatever else you desire and it will be a hit with the family! Who knows, maybe they'll even ask you for the recipe.


  • 2 cups chickpeas (drained and rinsed, or soaked if using dried)
  • 1 can (15 ounces) whole, peeled tomatoes
  • 2 tablespoons of tahini
  • 2 1/2 tablespoon fresh lemon juice
  • 2 1/2 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1 clove of garlic (crushed)
  • 1/2 teaspoon salt
  • 2 1/2 tablespoon basil (chopped)

Steps to Make It

  1. In a blender or food processor, blend the chickpeas. Add tomatoes, olive oil, tahini, lemon juice, garlic, cumin, basil, and salt until the ingredients form a creamy, paste-like consistency.

  2. Pour the mixture into a large serving bowl.

  3. Cover and refrigerate for one hour before serving. This can be stored for up to 4 days.