Sun-dried Tomato and Basil Houmous
Fresh and vibrant from the tomatoes and basil but without losing the taste of the chickpeas and tahini.
Ingredients
- 1 clove garlic
- 400g tin chickpeas drained (saving 30ml chickpea liquid) and rinsed
- 30ml chickpea liquid
- 15ml lemon juice
- 35g extra virgin olive oil
- 20ml tahini paste
- 0.25 tsp fine sea salt
- 60g sundried tomatoes
- 6 to 8 large basil leaves plus a few small ones to garnish
- smoked paprika to garnish (optional)
Instructions
- Place all of the ingredients, except the smoked paprika into a food processor and mix on high for 30 seconds to 1 minute, until smooth but still with some small chunks of tomato.
- Transfer to a serving bowl, garnish with a few small basil leaves and sprinkle with smoked paprika (if using). Serve cold or at room temperature.
Notes
- This sundried tomato and basil houmous recipe is easily increased if you need to feed more people.