Hummus is a creamy puree of chickpeas and tahini seasoned with lemon juice and garlic. It is popular in the Middle East and Greece.
4 cloves garlic
1 teaspoon salt
3 tablespoons tahini
1/4 cup (60ml) fresh lemon juice
2 (410g) tins chickpeas, drained
1/2 cup (125) olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup finely diced fresh basil
2 tablespoons olive oil
1 pinch paprika
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Directions Preparation:15min › Ready in:15min
Place garlic, salt, tahini and lemon juice into a food processor; process until smooth.
Pour in the chickpeas and 1/2 cup olive oil. Process until smooth again scraping the sides of the bowl occasionally. Once smooth add the sun-dried tomatoes and pulse until they have been chopped to very small pieces and are incorporated into the hummus.
Finally add the basil and pulse a few times until mixed in.
Spread the hummus into a shallow serving dish and make a few decorative grooves on top. Refrigerate at least 1 hour then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.