Sun-dried Tomato And Chilli Hummus
Written by McDonald, T. | Date 27th of June 2022
If you need a deep, this is a great choice! The lemon gives it that fresh taste while the chilli and sun dried tomatoes add that extra flavour. This dish is surprisingly creamy and has a smooth texture.
- If the paste is a little dry when blending, add some more water or aquafaba.
- You can add the zest of the lemon too.
- Lemon x 1
- Chickpeas x 1 can
- Baking soda x 1/4 tsp
- 3 or 4 Sun-dried tomatoes
- Chilli pepper x 2 slices or more if you like it hotter
- Garlic x 2 cloves
- Tahini x 2 tsp
- Golden syrup x 1 tsp
- Onion x 1/4
- Salt x 1/4 tsp
- Olive oil
- Water or aquafaba
Cook the chickpeas with the baking soda for about 20 minutes. No need to peel the chickpea, just drain and run some cold water over them.
Squeeze the lemon into the food processor, then add the garlic, tahini and chilli. Blend till creamy.
Add the chickpeas, sun-dried tomatoes, golden syrup and salt then put the lid on a blend. Start by pulsing until it goes grainy then give it a continuous blend until you get a paste.
Add the olive oil a little at a time and blend until the paste goes creamy. I also recommend using some aquafaba, the fluid from the chickpea can, to make it creamier.
Scoop it out and use it straight away, or store it in the fridge for latter.
Truly amazing with a real zing to it.
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