📖 Instructions

1. Begin by draining and rinsing your chickpeas thoroughly. I always give them a good rinse under cold water, and you can even peel the skins off if you're feeling ambitious. This results in an extra creamy hummus, but it's totally optional.
2. Next, roughly chop your sun-dried tomatoes. If they're packed in oil, drain them well first. If they're dry-packed, you might want to rehydrate them in a little warm water for about 10 minutes to soften them up. Although I like the chewier texture, whatever floats your boat. Remember we are going for a homemade feel so it doesnt matter if its not perfect.
3. Now, grab your food processor (or a really powerful blender). Add the drained chickpeas, sun-dried tomatoes, fresh basil leaves, lemon juice, olive oil, minced garlic, and a pinch of salt and pepper. Don't be shy with the basil – it's what gives this hummus its signature flavor!
4. Pulse the mixture a few times to get things started, then process continuously until everything is well combined and relatively smooth. You might need to scrape down the sides of the bowl a few times to ensure everything gets evenly incorporated. I think my food processor is on it's last legs, it makes a weird grinding noise these days...
5. If the hummus is too thick for your liking, add a tablespoon or two of cold water until you reach your desired consistency. Remember, you can always add more, but you can't take it away! I prefer a slightly looser hummus, perfect for dipping.
6. Give it a taste and adjust the seasoning as needed. Does it need more lemon juice? A pinch more salt? Trust your taste buds! This is where you can really customize the recipe to your liking. I love to add a dash of red pepper flakes for a little heat, but that's just me.
7. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and garnish with a few fresh basil leaves and some chopped sun-dried tomatoes. A sprinkle of pine nuts adds a nice textural contrast, if you have them on hand.
8. Serve immediately with warm pita bread, fresh vegetables, or your favorite crackers. This hummus is also fantastic as a spread on sandwiches or wraps. Or, you know, just eat it straight from the bowl with a spoon. I won't judge!
9. Store any leftover hummus in an airtight container in the refrigerator for up to 5 days. The flavors will actually meld together even more over time, making it even more delicious the next day. If you're anything like me, though, it won't last that long!