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Basil Rosemary Sundried Tomato Hummus

Basil Rosemary Sundried Tomato Hummus ~ Sumptuous Spoonfuls #hummus #recipe

What’s the perfect snack food? camping food? carry with you and spread on anything food? Sandwich spread? Marvelously garlicky dip for just about EVERYTHING? Yeah, hummus.

Hummus is one of those “love at first bite” foods for me. I remember sitting on pillows on the floor in a funky restaurant in Minneapolis with my parents. I thought they were crazy and my sisters and I were totally thinking our parents were completely off their rocker … until we tasted the hummus. And then we were hooked.

I’ve spent years pining over those beautiful orange/red hummus containers at the store, wishing I could make hummus like that. Somehow blindly never realizing that it is SO easy.

Seriously, it is. Okay, it’s super easy to grab a pack of hummus from the store shelf too … and it’s healthy, right? Well, yes, it is, but many of the store brands use a LOT of oil to make their hummus taste delicious. Yes, it tastes amazing and usually they are using olive oil so yes, that’s good for you too … but … even healthy oil has a lot of calories. Too many calories are not so good for your waistline.

This hummus has the healthy heart-healthy oil but not THAT much of it so it’s lower in calories … still it has that creamy good garlic flavor and that oh yes, PLEASE, spread some of THAT on my cracker/toast/pizza/sandwich, I want to dip my vegies/chips/pita crisps or bagel chips in some of THAT yeah! … it’s packed full of flavor from the sundried tomatoes, fresh basil and rosemary. And that color! How could you resist that gorgeous orange-red color? It takes 5 minutes to make.

Basil Rosemary Sundried Tomato Hummus

Prep Time: 15 minutes

Total Time: 15 minutes

Basil Rosemary Sundried Tomato Hummus


  • 1 15 oz. can of chickpeas
  • 2 - 5 cloves of garlic
  • 1 Tablespoon tahini (sesame seed paste)
  • 3 Tablespoons extra virgin olive oil
  • 1/4 cup sundried tomatoes
  • 1 small fresh garden tomato, core removed
  • A couple sprigs of fresh rosemary
  • Several fresh basil leaves


  1. Put all the ingredients in a food processor or handi chopper and blend until smooth. Add a couple Tablespoons of water if needed to get the mixture to blend well and make it the right consistency for dipping and spreading.
  2. Serve with toasted pita wedges, crackers or vegies ... or use as a flavorful spread for sandwiches or wraps.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Basil Rosemary Sundried Tomato Hummus ~ Sumptuous Spoonfuls #hummus #recipe

This recipe was shared at Thursday’s Treasures, Create it ThursdayFoodie Friends FridayWeekend PotluckWhat to Do Weekends and Marvelous Monday.

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4 Responses

  1. Been looking for more uses for my rosemary plant. This looks delish!

    August 9, 2013 at 10:15 pm

  2. Loretta

    Oh My Word. I just made this. I had everything here I needed. This is positively awesome. I added a few drops of hot sauce to add a little kick and I used the 5 cloves of garlic. Again Oh My Word! Scrumptiously delicious!

    August 11, 2013 at 11:27 am

  3. Ann

    Loretta that makes me SO happy! Thank you so much for taking the time to tell me. I love the addition of hot sauce … I’ll have to try that next time. You have totally made my day 🙂

    August 12, 2013 at 7:40 am

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