Sundried Tomato Hummus
New and improved recipe! Like a lot of my hummus recipes, this also does not include the use of tahini. Of course, if you want to add some, feel free!
Another important issue is to rinse the tomatoes, as the oil that the tomatoes are soaked in is usually canola, which is not healthy for you. You can add olive oil to the hummus, which is included in the recipe.
So without further ado…let us begin!
- 1 1/2 cups chickpeas, soaked, boiled and drained (this also comes out to one 15 oz can of chickpeas, make sure to rinse them!)
- 1 cup sundried tomatoes, oil rinsed and drained
- juice of 1/2 a lemon
- 1/2 cup or so finely shredded fresh basil
- 2 tbsp tahini
- 1 tsp molasses
- about 1/2 a tsp of cumin (this is key for hummus. Never forget the cumin!)
- 1 tsp onion powder
- salt and pepper to taste
Optional: save some tomatoes for topping at the end
Put all the ingredients in a food processor or blender, and blend until creamy. If you need liquid, use the liquid from your chickpeas, or add olive oil.
Serve with vegetables or chips or eat it plain like I do!