After receiving a food processor for a birthday gift last year, I can’t actually recall buying hummus since. I still like to peruse the dip aisle, however, and I’m always amazed by the variety of flavours popping up on grocery store shelves. Edamame hummus sounds enticing, as does a sweet potato variety, but I’m too hooked on this recipe to deviate!
Isn’t it funny how some of the best recipes are created completely by mistake? Like any type of hummus, it can be enjoyed as a dip for crackers and veggies, or in a sandwich or wrap. If you like it enough, don’t be afraid to just eat spoonfuls on their own, or use it as a topping for ice cream (I may have been kidding on the last one, but if you do I won’t judge ;) )!
Tomato-Basil Hummus Recipe
Ingredients
1 15 oz. can chickpeas, drained and rinsed well
2 cloves garlic
3 tbsp. tahini
1/4 c. reserved liquid from chickpeas or water
2 tbsp. lemon juice
3/4 c. sundried tomatoes (not oil-packed), divided
1/3 c. packed basil
1 tbsp olive oil
optional: 1/2-1 tsp paprika, to taste
Instructions
Drain and rinse chickpeas, reserving the liquid.
Add the ingredients (save 2 tbsp. of sundried tomatoes) to a food processor. Blend until smooth.
Add in remaining 2 tbsp. sundried tomatoes and pulse to incorporate.
Store in a sealed container in the fridge for up to a week. Serve with raw vegetables. Enjoy!