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Sun-dried Tomato & Basil Hummus

Servings 6

Ingredients

  • 1/2 Cup chopped jarred sun-dried tomatoes
  • 250 g or 1 cup of canned or cooked chickpeas
  • Juice of half large lemon
  • 3 Tbsp tahini (60 ml)
  • 1 Small garlic clove
  • 4 Basil leafs + more to garnish
  • 2 Tbsp extra virgin olive oil or 1 tablespoon of the sun-dried tomato oil
  • 1/2 Tsp ground cumin
  • 1/2 Tsp paprika
  • Pinch of diced tomatoes
  • Salt to taste

Instructions

  • If using canned chickpeas and canned bell pepper, drain and rinse them before using.
  • Add the chickpeas, tahini, lemon juice, tomatoes, basil leafs, olive oil, garlic, cumin, paprika, tomato and salt to the bowl and process until well blended, scraping the sides of the food processor from time to time.
  • Depending on how smooth you like your hummus, add some water.
  • Garnish the humus with the rest of the tomatoes, along with a drizzle of olive oil and some herbs.
  • Enjoy with carrot and celery sticks or spread it on toasts. You can store it in an airtight container and refrigerate for one week. You can then use it on salads, sandwiches or serve it with pita bread.
Course: Dips & Sauces, Essentials, Snack
Keyword: 5 Min, Antioxidants, Dips, Healthy, Plant-based, Protein, Snacks, Vegan, Veggies, Wholesome