Sundried tomato hummus
I’ve been experimenting with hummus flavours for some time now and this terracotta colored sundried tomato hummus has to be my favorite at the moment. So delicate but exciting flavor, that it’s easy to combine with everything. And hey! This Middle Eastern treat is ready in just 10 minutes and it stays good in the fridge at least for up to five days!
A few words about that oil before we get into the recipe. I prefer using avocado oil as it’s mild tasting and delicious plus it has numerous health benefits (mostly related to its content of antioxidants and healthy fats). But if you have good quality olive oil in your cabinet, it works really well. Just remember that over blending extra virgin olive oil can lead to a bitter after taste, so just mix it in and don’t blend extra just in case.
400g cooked chickpeas, drained and rinsed
100g sun dried tomatoes
2 large cloves of garlic, peeled
1/2 dl oil (I like avocado oil as it’s mild tasting, but olive oil works as well)
2 tablespoon tahini
juice from 1 small sized lemon
1 tsp salt
1/2 tsp pepper
Fresh cherry tomatoes/ sunflower seeds/ parsley/ basil to top
• Add the chickpeas, sun dried tomatoes, garlic, oil, water, tahini and lemon juice in a blender. For a creamier hummus, remove the skin on the chickpeas. This is of course optional and doesn’t affect the end result, but definitely gives you a better texture.
• Process till smooth. Add a little more water if required.
• Season with salt and pepper.
• Scoop into a bowl or onto a platter and top with whatever you want.
• Serve with veggie sticks, bread sticks, bread, crackers for example.
Store in an airtight container in the refrigerator at least for up to five days.
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