Sun dried tomato and basil hummus recipe

Calories
66.3

Fat
2.6g

Protein
3.1g

Carbs
8.7g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Sun dried tomato and basil hummus

About

Perfect on a platter with fruit, cheese and bikkies. Use any leftovers as a quick stir through pasta sauce.

Ingredients

Method

Drain the chickpeas, reserving half of the brine. Drain the sun dried tomatoes and reserve 3 tbs of the oil.
Add the chickpeas, sun dried tomatoes, tahini, garlic, lemon juice and the reserved oil from the tomatoes to a food processor. Process the ingredients for a minute or two, scrape the mixture down from the sides and process for another minute or two to ensure a smoother consistency.
Process on the lowest speed and slowly add the reserved brine from the chick peas, until the mixture reaches the consistency of a thickened cream. Add more of the brine if it is too thick.
Add the basil leaves and pulse until they are just minced through the hummus. Don't over process them, you want to see the green flecks of the leaves show through the mixture. Adjust the seasoning to taste, add the chilli flakes if you are using them.
Drizzle with a little olive oil and some diced sun dried tomatoes and serve with crackers.