I am always looking for exciting new flavors for hummus and this is one of them. The sun-dried tomatoes and basil give this hummus a major punch of flavor. It is great as a veggie dip, as a spread for sandwiches or as a topping for baked potatoes.
Ingredients
2 14oz cans chickpeas
liquid from one of the cans of chickpeas
1/4 cup tahini
1/3 cup packed fresh basil
1/4 cup sun-dried tomatoes
2 Tbsp tomato paste
Tbsp raisins
juice of one lemon
Instructions
- Drain liquid from one of the cans of chickpeas
- Add all ingredients to a blender and blend until smooth
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6 comments
BEST hummus EVER!!!!!
Jill, I just made this and it is SO delicious!!!
I made a couple of changes:
– Since I am allergic to sesame, I subbed 2 T. of sunflower butter (Oskri brand which is only sunflower seeds and is organic also).
– Added a small spoonful of chickpea miso. Have others in our home who are not salt free yet. It wasn’t enough to make it have a salty taste exactly, but it made more familiar to the salt users.
– I also subbed white beans for one of the cans of garbs since one can is all I had.
My goal is to try every single recipe of yours!
Hi – is there a substitute for Tahini? I’m following Dr Esselstyns reverse heart disease plan as I have high blood pressure and I don’t think tahini is allowed…. Sadly!!!
I’m afraid all of the substitutes would be nuts or seeds and if I am correct, those are not allowed in Esselsyn’s plan. Sorry
jill and Penny. I made hummus this weekend minus the tahanni. It turned out pretty good. I used lots of garlic. I am still tweaking the recipe.
I see this makes 8 servings but what kind? 8 servings of 2 tbsp each? I track macros and need to know. Thank you!