Ingredients needed for your Sundried Hummus
- 1 cup Chickpeas canned
- 7-8 pieces of dried tomatoes
- 1 tbs sesame tahini
- 1/2 tbs lemon juice
- Salt to taste
- black pepper to taste
- 1 ts olive oil
- 3-4 leaves of fresh basil
It’s always good to have some kind of a dip in the fridge to use as a spread on sandwiches or tortilla, combined with salad or hummus.
This dip is similar to humus with its Mediterranean flavor and not because of the typical spices. It is very easy and quick to make, and it’s great for breakfast. I had the dry-packed variety of sundried tomatoes, not the oil-packed kind, that’s why I soaked them for 5 minutes in warm water. You don’t have to do as I did if you’ll be using the oil-packed ones.
And here is how to prepare this tasty Sundried Tomato Hummus step by step
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| Prep Time | 2 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 minutes |
| Servings | portions |
Ingredients
- 1 cup Chickpeas canned
- 7-8 pieces of dried tomatoes
- 1 tbs sesame tahini
- 1/2 tbs lemon juice
- Salt to taste
- black pepper to taste
- 1 ts olive oil
- 3-4 leaves of fresh basil
Ingredients
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Instructions
- If you’re using tomatoes that aren’t oil-packed, soak them for 5 minutes in warm water.
- Combine all the ingredients in a blender. Season with salt, pepper and a little lemon to taste and blend until obtaining a homogeneous mixture.
Recipe Notes
Don’t be afraid to experiment with another flavors and spices. Serve the pâté smeared on toast and garnished with fresh basil.
