Sun Dried Tomato Hummus
I always keep hummus ingredients in my cupboard - hummus can be used in so many different dishes or alone as an appetizer. The quality of the chickpeas is important for the overall taste, I bought mine in a local bio shop and they were delicious, although the bio sun dried tomatoes are often too salty 😬
Sun Dried Tomato Hummus
I always keep hummus ingredients in my cupboard - hummus can be used in so many different dishes or alone as an appetizer. The quality of the chickpeas is important for the overall taste, I bought mine in a local bio shop and they were delicious, although the bio sun dried tomatoes are often too salty 😬
Cooking Instructions
- 1
In a blender, place 1 can of drained chickpeas, 1 clove of garlic, 1/2 cup of sun dried tomatoes (roughly chopped), 3 tbsps of tahini, 2 tbsps of freshly squeezed lemon juice, 2 tbsps of olive oil and a pinch of salt.
- 2
Mix until you obtain a smooth paste (gradually add some water to obtain a creamy texture). Taste and adjust as necessary - add more garlic for more spiciness, lemon juice for an extra zing or tahini paste for a stronger sesame taste.
- 3
Serve directly or store covered in the fridge for up to 1 week.
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