I’ve got a delicious and easy summer dip recipe for you today. Basil is one of my favorite herbs to cook with and it pairs perfectly with sun-dried tomatoes. This makes an excellent dip for fresh veggies but it could also be eaten with crackers or on a sandwich. I’ve made this hummus a little thicker than your typical hummus but you can easily add more water or a drizzle of olive oil to make it a little more traditional, if you’d like.
I’ll sometimes buy hummus at the grocery store if it’s on sale but I would much rather make it a home. I love being able to control what goes into the food I’m eating. This way I can make it exactly as I want and make sure there’s nothing weird in it – like the hummus I once saw with dairy in it. What kind of person takes a vegan favorite and does that?
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup packed basil leaves, plus extra for garnish
- 2 tablespoons dry sun-dried tomatoes, plus extra for garnish
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 teaspoon salt
- Peel chickpeas by gently pinching them until the skin come off.
- Combine all ingredients in a food processor or blender with 4-6 tablespoons warm water. Blend until smooth. Garnish with basil leaves and chopped sun-dried tomatoes and serve with vegetables, crackers, or use as a sandwich spread.
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