Sun-dried Tomato and Basil Houmous
Fresh and vibrant from the tomatoes and basil but without losing the taste of the chickpeas and tahini.
Equipment
Ingredients
- 1 clove garlic
- 400 g (14 oz) tin chickpeas drained (saving 30ml chickpea liquid) and rinsed
- 30 ml (2 tbsp) chickpea liquid
- 15 ml (1 tbsp) lemon juice
- 35 g (2 ½ tbsp) extra virgin olive oil
- 20 ml (1 ½ tbsp) tahini paste
- 0.25 tsp fine sea salt
- 60 g (2.1 oz) 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.
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Nutrition
Calories: 312kcal | Carbohydrates: 37g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 171mg | Potassium: 838mg | Fiber: 10g | Sugar: 11g | Vitamin A: 201IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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