5 from 6 votes
Burrata Caprese Basil Hummus
Prep Time
20 mins
Total Time
20 mins
 
This Burrata Caprese Basil Hummus is the perfect snack or appetizer for summer!  Silky smooth basil and garlic flavored hummus topped with rich burrata and balsamic marinated tomatoes - this flavorful hummus is a delicious dip version of the classic caprese salad.
Course: Appetizer, Snack
Cuisine: Fusion, Mediterranean
Keyword: basil, Burrata, caprese, chickpeas, dip, Easy, hummus, Summer, tahini, tomatoes
Servings: 8
Calories: 70 kcal
Ingredients
  • 1 4 ounce Ball Burrata
Basil Hummus: (yield – roughly 3 -3 ½ cups)
  • 1 (16 ounce) Can Chickpeas – rinsed and drained (or 1 heaping cup dried chickpeas)*
  • 2 Cloves Garlic - peeled
  • 3 TBS Tahini
  • ½ Lemon – juice
  • 1 Cup Fresh Basil Leaves packed (about .6 ounces)
  • 2 TBS Extra Virgin Olive Oil or more to taste
  • Ice Cold Water *
  • Sea Salt and Fresh Ground Black Pepper
Caprese Tomatoes:
  • 1 ½ Cups Cherry Tomatoes – halved or quartered*
  • 1 ½ TBS Extra Virgin Olive Oil
  • 1 TBS Balsamic Vinegar
  • 4 Large Basil Leaves – thinly sliced
  • ¼ tsp Dried Oregano
  • 1 small Clove Garlic – minced
  • Pinch Crushed Red Pepper Flakes
Optional Serving Suggestions: Fresh Basil, Red Pepper Flakes, Balsamic Vinegar, Pita Chips, Crusty Bread
Instructions
  1. Marinate the tomatoes: In a medium sized bowl, whisk together the oil, balsamic, basil, oregano, garlic, red pepper flakes, ¼ teaspoon sea salt and 1/8 teaspoon pepper. Add tomatoes and gently toss to coat. Set aside and allow the tomatoes to marinate for at least 30 minutes, tossing occasionally. For best flavor, allow the tomatoes to marinate in the refrigerator for up to 4 hours, tossing occasionally. Remove the tomatoes from the refrigerator 30 minutes before using to allow them to come to room temperature.
  2. Make the hummus: In the bowl of a food processor, add the chickpeas and garlic. Process until the chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add in the tahini, lemon juice, ½ teaspoon salt, and a 1/8 teaspoon pepper. Process until smooth. Add in the basil and process until roughly chopped. With the motor running, stream in the olive oil and process until smooth again. For a thinner hummus, stream in cold water*, one tablespoon at a time, until desired consistency is achieved. Taste and adjust for seasoning.
  3. To serve: Transfer the hummus to a bowl. Top with torn burrata and marinated tomatoes. Garnish with additional basil, red pepper flakes and balsamic if desired. Serve and enjoy!
Recipe Notes

1. For ease and convenience the recipe below uses canned chickpeas. However, if you want to save money AND have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas! The entire process is SUPER simple and can be done in the slow cooker. I included instructions below.

 

2. The consistency of your basil hummus completely relies on personal taste. I used about ½ cup ICE COLD water in mine. You can use extra virgin olive oil instead of water if you would like. The oil would give the hummus a more pungent, bitter taste. For a thinner consistency, use more water or oil; for a thicker consistency use less water or oil. Just make sure you are streaming in the liquid, one tablespoon at a time WITH the motor running. Also, if using water, make sure your water is ICE COLD as it gives the hummus a fluffier (less pasty) mouth feel.

 

3. Make sure you use the BEST looking cherry tomatoes you can find at the market. I used a combination of heirloom, vine-ripe and sungold cherry tomatoes, because our market has a great selection of cherry tomatoes. Whatever variety you chose, just make sure the tomatoes are plump, firm to touch, and have taut skin.

 

4. If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas.

 

How To Cook Chickpeas in the Slow Cooker:

Note: 1 cup dried chickpeas = 1 (15 ounce) can cooked chickpeas.

1. Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours.

2. Drain, reserving 1 cup of the cooking liquid. Discard onion.

3. Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.

Nutrition Facts
Burrata Caprese Basil Hummus
Amount Per Serving
Calories 70 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 2mg0%
Potassium 43mg1%
Carbohydrates 2g1%
Protein 1g2%
Vitamin A 185IU4%
Vitamin C 4.6mg6%
Calcium 16mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.