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Sun-Dried Tomato & Basil Hummus

Sun-Dried Tomato & Basil Hummus

Prep: 15 mins | Cook: 0 mins | Total: 15 mins | Quantity: 6-8 Generous Portions

Ingredients

  • 400g (15oz) can chickpeas
  • 6 sun dried tomatoes
  • 2 tblsp of the oil from the jar of sun dried tomatoes
  • Juice of 1 lemon
  • 2 tblsp tahini
  • 2 cloves garlic
  • 1 tsp maca powder (see note)
  • Salt and pepper
  • Handful of fresh basil

Instructions

  1. Drain the chickpeas, reserving the liquid
  2. Tip the drained chickpeas into a food processor bowl along with the sun dried tomatoes, the oil from the tomatoes jar, the lemon juice, tahini, garlic, maca powder and seasoning
  3. Pulse for 1 minute then use a rubber spatula to scrape around the bowl and pulse for a further minute
  4. Add 2 tblsp of the drained chickpea liquid, give the bowl another scrape with the spatula and pulse for a further 1 minute. At this stage add more of the chickpea liquid if the mixture’s too thick
  5. Finally add the fresh basil leaves and pulse until the basil is just minced through
  6. Store in a sealed container in the fridge for up to 1 week

Notes

  • The maca is not essential for flavour in this recipe - it's purely optional if you want to include it for its health benefits
  • Goes fantastically well with these Chickpea & Dukkah Crackers, fresh veggie sticks or lavishly spread on this Honey Oat Wholemeal Bread

Recipe by The Cook & Him at https://thecookandhim.com/recipes/sun-dried-tomato-basil-hummus/