Whip up this super simple, flavour-packed hummus in minutes. Uses just 3 ingredients!
Servings 61/4 cups
Calories
Author Sylvia Eastman
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Ingredients
2cupscooked chickpeas{See recipe note}
1/3cupsun-dried tomatoes
1/3 cupoil from jar of sun-dried tomatoes
1teaspoonsmoked sea salt{or sub table salt to taste}
1tablespoonfresh basil, minced{optional, for topping}
Instructions
Add the oil and tomatoes to the blender and then the chickpeas and salt. Blend until smooth.
Put in serving vessel and optionally top with minced basil and a little extra sun-dried tomato oil or olive oil. Serve with your favourite dippers, some hearty bread, mini pitas, crunchy veggies like celery or carrots, or smear it on a toasted bagel.
Notes
If you are using canned chickpeas, save the liquid - it's called aquafaba and it's a fabulous vegan replacement for eggs.
If you don't have 1/3rd cup of sun-dried tomato oil left in the jar, top it up with olive oil.