Sundried tomato & basil hummus
Hummus is my all time favourite and I make a batch of it nearly every week. It is so versatile, you can eat it as a perfect snack with raw veggies, use it as a spread on your avocado toast, top your lunch bowl or salad with it and it makes a great side dish with roasted veggies. You see the possibilities are nearly endless 😉
The recipe below is for my sundried tomato & basil hummus. The sundried tomatoes add a very rich flavour, basil brings some freshness into it and cumin gives it the oriental touch. As I am making it that often I regularly switch the “additional ingredient” for roasted carrots, red bell peppers, aubergine or avocado.
Chickpeas contain healthy protein, fiber, vitamins and minerals. By consuming them regularly you boost your intake of a few key nutrients. Chickpeas are an excellent source of protein, even though it is not “complete”. This means it does not contain all essential amino acids. By simply eating it with other sources of protein, such as whole grains, nuts, eggs or other veggies, you will get all your body needs.
What do you mostly eat with hummus? Do you like it pure or with additional seasonings / veggies? I would love to hear! 🙂
- 1 can of chickpeas (400g)
- 150g sun-dried tomatoes
- A handful of fresh basil leaves
- 5 tablespoons of olive oil
- 5 tablespoons of water
- Juice of ½ a lemon
- 2 tablespoons of tahini*
- 1 big or 2 small cloves of garlic (roasted)**
- 1-2 teaspoons of cumin (depends on your liking of a lighter or stronger cumin flavour)
- salt and pepper to taste
- Start by draining and rinsing the chickpeas.
- Add them to your food processor with all other ingredients and blend until smooth. (A handheld blender will work, too)
- Stop once or twice in between to scrape down the sides.
- Season to taste with more salt / pepper / cumin.
- Store in an airtight container for up to one week.
- * Tahini is sesame paste and you can find at any health food store, turkish supermarkets and in Germany at drug stores like DM and Rossmann.
- ** If you prefer a not so strong garlic flavour that keeps up until the next day, remove the "core" of the clove and slightly roast it in a pan for a few minutes until slightly browned. This softens the flavour. If you don't like garlic at all, feel free to leave it out.
The recipe is adapted by the fabulous blog deliciouslyella.com