Tomato Basil Hummus
Apr. 9, 2020
Servings: Makes 2 Cups of Hummus
- 15 oz. can of chickpeas
- ½ teaspoon baking soda
- Juice from 1 ½ lemons (about 4 Tbsp)
- 1 clove garlic, chopped
- ½ teaspoon salt
- ¼ C tahini
- 1/3 C sun-dried tomatoes from a jar
- 4 Tbsp ice water (+ optional additional 2 Tbsp)
- ½ teaspoon ground cumin
- 2 Tbsp olive oil from tomato jar
- 3 Tbsp fresh basil
- Drain and rinse the chickpeas. Add them into a saucepan with baking soda. Add enough water to the pan to cover them by a few inches. Boil on high for about 15 minutes, or until the chickpeas are soft. Their skins should be falling off. Drain and rinse with cold water. Don’t worry about peeling off any remaining skins. Set aside.
- In a food processor, add garlic, lemon juice, and salt. Blend together and let the mixture sit in the food processor for 15 minutes.
- Add the tahini and sun-dried tomatoes to the food processor. Blend ingredients together until smooth.
- Next, add 4 Tbsp cold water into the food processor and continue to blend.
- Lastly, add in the chickpeas, cumin, oil, and basil. Continue to blend until smooth and creamy.
- For a thinner consistency, add in 1-2 additional Tbsp of iced cold water. Season with additional cumin or salt if preferred.
- Garnish with extra olive oil, diced sun-dried tomatoes, and chopped basil.
Hummus can be served as a dip with sliced veggies or as a spread on a sandwich or wrap.
2 Tbsp provides approximately: 92 calories / 7g carbohydrates / 5g protein / 6g fat