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!
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.
- 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
- 1 garlic clove
- 100 ml sun dried tomatoes
- 1 tbs of oil the tomatoes are marinated in
- 1 garlic clove
- 1 pot of fresh basil
- Separate the chickpeas from the chickpea water **.
- Mix the ingredients for the basic recipe into a smooth batter.
- Add the flavoring and mix.
- Add as much salt as you prefer.
- Pour into a jar and store in refrigerator.
* 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.