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Sundried tomato and basil hummus
5
of
2
ratings
Print Recipe
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Prep Time
5
minutes
mins
Servings
4
people
Calories
214
kcal
Ingredients
265
g
canned chickpeas
50
g
tahini
100
g
water
20
g
olive oil
70
g
sun-dried tomatoes marinated in olive oil
salt pepper
a few sprigs of basil
1
peeled garlic clove
To conclude:
olive oil
30
g
toasted pine nuts
Instructions
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.
As a final, but totally optional, touch, 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.