Hummus with two flavors

Hummus with basil or sun drier tomatoes

Two variations on the classic hummus

Chickpeas are a favorite of mine, simply because there are so much you can do with them. Take the classic hummus for example, you can vary it in a billion different ways, and here are two flavors that are currently my two favorites. One is flavored with sun-dried tomatoes and the other with basil.

Hummus is super easy to make and a home-made hummus tastes  a whole lot better than a bought one. That it also gives you the opportunity to flavor it just the way you want makes it even better!

 

Hummus with basil or sun drier tomatoes

As a spread, dipp or filling

The hummus flavored with basil is slightly milder and fresher and closer to the original than the one with sun dried tomatoes and I think it’s great to use for a dip or as a spread. It’s quite creamy and getting the jar to last for more than a couple of days is hard.

The one flavored with sun dried tomatoes is slightly heavier and has a more distinct flavor, and fits well both as a spread and to dip something that hasn’t a whole lot of taste in. Something else I like to use it for is as a filling in, for example, pirogs and small pies.

 

Hummus with basil or sun drier tomatoes

Hummus with basil or sun drier tomatoes

Hummus with two flavors
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Side Dish
Servings: 400 ml
Ingredients
  • 1 can of chickpeas 400 g
  • 1/2 chilli *
  • 1/2 tsp of cumin mint
  • 1 tsp  fresh lemon juice
  • 3 tsp olive oil
  • 1 tsp tahini
  • salt and pepper
Flavoring: sun dried tomatoes
  • 1 garlic clove
  • 100 ml sun dried tomatoes
  • 1 tbs of oil the tomatoes are marinated in
Flavoring: basil
  • 1 garlic clove
  • 1 pot of fresh basil
Instructions
  1. Separate the chickpeas from the chickpea water **.
  2. Mix the ingredients for the basic recipe into a smooth batter.
  3. Add the flavoring and mix.
  4. Add as much salt as you prefer.
  5. Pour into a jar and store in refrigerator.
Recipe Notes

* If you know your chili is extra hot, start with 1/4 chili.

** Save the chickpea water and make for example vegan meringues or chocolate mousse.

Hummus with basil or sun drier tomatoes

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