As you may know, I am a true hummus lover! I make it regularly in all sorts of colours and flavours and not just because I think it tastes so good, but because it’s so easy to make and you can endlessly experiment by adding fresh ingredients to it. In no time at all, you’ve got a delicious spread for your crunchy cracker and toasted spelt bread or as a topping for a salad… Yum! This time, I’ve opted for a version with sundried tomatoes and lemon.
Prep time
15 min.
Portion
makes +/- 300 g or 1 ¼ cups
Shelf life
1 week in the fridge
Supplies
blender or food processor
Ingredients
220 g (1 1/3 cups) chickpeas
1 clove garlic
30 g sundried tomatoes
1 tbsp lemon juice
60 ml (1/4 cup) olive oil
60 ml (1/4 cup) water
1 tbsp tahini
1 tsp cumin
¼ tsp black pepper, ground
salt, to taste
Method
Combine all the ingredients in a blender or food processor and blend until smooth. Serve in a bowl, sprinkled with a bit of olive oil.
