Sun-Dried Tomato and Basil Houmous

Sun-Dried Tomato and Basil Houmous


12 people made this

About this recipe: A houmous that is robustly flavoured with sun-dried tomatoes. It's delicious as a sandwich spread, served with chips, vegetable sticks, pita bread or on its own.


Serves: 20 

  • 1 (410g) tin chick peas, drained (reserve liquid) and rinsed
  • 25g sun-dried tomatoes (not oil-packed), chopped
  • 3 cloves garlic
  • 2 tablespoons chopped fresh basil leaves
  • 4 tablespoons grated Parmigiano Reggiano (Parmesan) cheese
  • 4 tablespoons olive oil
  • salt and pepper to taste

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Process the chick peas, sun-dried tomatoes, garlic, basil and Parmigiano Reggiano together in a food processor for 15 seconds.
  2. Add about 4 tablespoons of the reserved liquid; process another 15 seconds. Pour in enough additional reserved liquid, a small amount at a time and process; repeat until the consistency is like chunky peanut butter.
  3. Pour in the olive oil; process for an additional 15 seconds. Season with salt and pepper.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews (1)


Absolutely gorgeous houmous The sun-dried tomato, basil combined with parmesan cheese creates a beautiful flavour. Highly recommended by me! - 08 Jun 2013

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