Hummus, a typical Middle Eastern chickpea cream, is a delicacy in itself. It is very easy to prepare and is perfect as a spread on toast, sandwiches and sandwiches or served with raw vegetable sticks. It is a healthy option for a spread that provides a lot of plant-based protein and slow-absorbing carbohydrates for your breakfasts and snacks. If you like hummus, you are going to love this version of hummus with dried tomatoes and basil that I share, it is exquisite!
Contents
Ingredients to make Hummus with dried tomatoes (and a touch of basil):
- 1 cup of cooked chickpeas
- 3 dried tomatoes
- 10 fresh basil leaves
- 1 pinch of salt
- ½ teaspoon cumin
- 1 squeeze of lemon juice
- 1 tablespoon olive oil
- 1 clove garlic
How to make Hummus with dried tomatoes (and a touch of basil):
- Soak the dried tomatoes in warm water for 15 minutes, drain and cut into smaller pieces.
- Put the cooked chickpeas in the blender glass together with the basil leaves, the tomatoes, and a splash of olive and lemon oil, the cumin and the garlic. Crush all the ingredients to fully integrate them and obtain a smooth and homogeneous paste. Check the point of salt and if it is not salty enough because of the dried tomatoes, add a little extra salt and blend again.
- Serve the dried tomato hummus with crudités or toasted bread.
