Sun-dried Tomato Hummus with Basil
By shahdan • February 7, 2017
Everyone’s favourite hummus dip, only a lot tastier with yummy sundried tomatoes and fragrant fresh basil leaves. It is full of flavour and aroma and ready in only 10 minutes.
- 1 can chickpeas (whole - 400 gram) - حمص
- 1 tablespoon tahini - طحينة
- 6 tablespoon water - ماء
- 2 small lime (juiced) - ليمون بلدي
- 1 medium garlic clove - فص ثوم
- 10 piece sun-dried tomatoes (sliced - plus extra to garnish) - طماطم مجففة
- 15 leaves basil (plus extra to garnish) - ريحان
- sea salt (to taste) - ملح البحر
- 1 drizzle extra virgin olive oil - زيت الزيتون بكر
Step by step
- Drain whole chickpeas and rinse with fresh water. Reserve one tablespoon of chickpeas for garnish, and add the rest into a food processor.
- Add tahini, water, minced garlic clove, lime juice, and sundried tomatoes and blend until creamy. (If the mixture is still rough, add one two more spoons of water.)
- Add fresh basil leaves and blend again until well-combined. Taste your hummus and season with salt as needed.
- Transfer into serving bowl. Garnish with chopped sun-dried tomatoes, small basil leaves, the remaining whole chickpeas and a drizzle of olive oil. Serve with a selection of bread, crackers, and/or vegetable sticks.
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