Sundried tomato and basil hummus

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I’ve already suggested some hummus recipes on my site, including the traditional one where you peel the chickpeas. I very often make hummus at home, as it literally takes 5 minutes to make, because today I put everything together in the blender. This version with sun-dried tomatoes marinated in olive oil and fresh basil is particularly tasty. And there’s nothing like fresh, crisp, sliced kohlrabi to accompany it.

Recipe for 4 people:

• 265g chickpeas, drained
• 50g tehena
• 80 to 100g water
• 20g of olive oil
• 1 clove garlic, peeled
• 70g sun-dried tomatoes marinated in olive oil
• salt pepper
• 5-6 sprigs fresh basil

To serve:

• olive oil
• 30g toasted pine nuts

Rinse and drain the chickpeas. Pour them whole into a small blender with all the ingredients.

For basil, just add the leaves.

Put salt and pepper at your taste.

Blend to a fine consistency. I like it when it’s not too smooth!

As a side note, I’ve been completely hooked since I was introduced to kohlrabi.

Simply peel and cut into pieces.

To finish, but totally optional, I add pan-roasted pine nuts.

Sprinkle hummus with sun-dried tomatoes and drizzle with olive oil. Serve with fresh, crunchy bread and/or kohlrabi.