See the recipe when you
original recipe based on classic hummus
- 1 250g can organic chickpeas, drained, liquid reserved
- 1 tbs tahini (sesame paste)
- 8-10 oil cured sun-dried tomatoes
- juice of 1 lemon
- heaping 1/2 tsp couscous spice* OR scant 1/2 tsp cumin
- 1 large clove garlic, finely chopped
- extra-virgin olive oil
*My couscous spice contains paprika, nutmeg, kummel, ginger, cinnamon, cardamom, cloves, cumin, coriander. Cumin on its own works just fine.
Pour chickpeas, tahini, lemon juice, garlic, and about half of the tomatoes into a medium mixing bowl. With an immersion mixer on a lower setting, begin blending.
If the mixture seems thick — and it probably will — moisten it with a little of the reserved chickpea liquid. Add more tomatoes as the hummus becomes smoother, mixing well to avoid lumps. Taste to correct seasoning, and add salt, if needed. Drizzle olive oil over the hummus.
The whole delectable thing takes about 5 minutes. Makes a great snack, or even a meal.
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