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. <\/p>\n\n

Recipe for 4 people: <\/p>\n\n

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

  To serve: <\/p>\n\n

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  • olive oil<\/li>\n\n\n\n
  • 30g toasted pine nuts<\/li>\n<\/ul>\n\n

    Rinse and drain the chickpeas. Pour them whole into a small blender with all the ingredients. <\/p>\n

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    For basil, just add the leaves.<\/p>\n

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    Put salt and pepper at your taste.<\/p>\n

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    Blend to a fine consistency. I like it when it’s not too smooth! <\/p>\n

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    As a side note, I’ve been completely hooked since I was introduced to kohlrabi. <\/p>\n

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    Simply peel and cut into pieces. <\/p>\n

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    To finish, but totally optional, I add pan-roasted pine nuts.<\/p>\n

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

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    Sundried tomato and basil hummus<\/h2>\n

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