This hummus acts as both a dip and a great sandwich spread. It's great to make on the weekend and share with friends and then use the leftovers in your lunch for the week. It's also super easy to make (see below: 3 steps!) and you can make it ahead and keep it in the fridge for up to a week.
Ingredients:
19oz can of chickpeas
1/3 cup sun-dried tomatoes
Juice of1 lemon
2 tablespoons tahini
2 garlic cloves
2 tablespoons of fresh basil
1 teaspoon ground cumin
1/4 cup olive oil
1/3 cup sun-dried tomatoes
Juice of1 lemon
2 tablespoons tahini
2 garlic cloves
2 tablespoons of fresh basil
1 teaspoon ground cumin
1/4 cup olive oil
Directions:
- Drain and rinse chickpeas
- Add all ingredients to a food processor and blend until smooth
- Serve and enjoy!
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