Ingredients
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Chickpeas – 1 ⅛ lb (500 g)
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Tomatoes – 14 oz (400 g)
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Tahini – 2 tbsp
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Lemon Juice – 2 ½ tbsp
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Olive Oil – 2 ½ tbsp
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Cumin – ¼ tsp
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Garlic – 1 clove
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Salt – ½ tsp
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Basil – 2 ½ tbsp
Recipe
Tomato basil hummus is an intoxicating mix of fragrant basil, sweet-and-sour juicy tomatoes, and nutritious chickpeas. This “red” hummus goes well with warm, fresh lavash. In the East, however, they traditionally prefer it with pita, tortillas, corn chips, and Greek bread.
Not only tomato basil hummus makes the perfect condiment for vegetables in pita bread but it is also an awesome pizza sauce alternative. As with other variations of hummus, the possibilities of this savory dish are endless!
Steps
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1
Done
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Cover dry chickpeas with water and soak for at least 6 hours (ideally overnight), then drain and rinse. Boil in a saucepan for 40 minutes. |
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2
Done
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Blanche tomatoes and peel them. Combine with the boiled chickpeas in a blender bowl, add the sesame tahini paste, lemon juice, olive oil, garlic, salt, and cumin. |
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3
Done
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Wash fresh basil and combine it with the rest of the ingredients. Blend the mixture until smooth and refrigerate for 1 hour. |
Because hummus itself is amazingly versatile, you can season it with whatever you like. Garlic and lemon, for example, give the hummus a bright flavor. However, if you replace fresh garlic with baked, then the sharp aroma becomes less pronounced. If you prefer your tomato basil hummus to have a smoother texture, peel the boiled chickpeas before using them.
