Posted on August 24 2020
Sundried Tomato Hummus Recipe
Vegan Hummus Recipe
One of the staples at my home!
I eat hummus very often either in a burrito for lunch or in a sandwich, or as a quick evening snack with theplas. And that’s the reason why I created another flavour. The sun-dried tomato version I never get tired of.The olive oil realising sun-dried tomatoes when paired with tahini and over boiled chickpeas result in a creamier and tangy hummus.
Although plant-based foods can offer a wide array of proteins, I understand a lot of preferring the taste of foods they have been eating. And it's not easy at first to make the switch from animal-based named proteins to plant-based nutrition.
However, now you have learned how to make this; and when you make it. You realize how easy it is, its versatile enough to suffice your soul with the taste you were looking for. You realise that you’ve suddenly started using this as a veggie dip, it’s made easier for you to take in more carrot sticks, celery and more cilantro, too. You realise you can make a batch for the week and there’s one side dip that goes with almost everything!
And before long you realise making this hummus is not only changing your life but also inspiring your family and friends. Inspire them, share it and change lives!
Storage tip – Store it in an air tight container in a fridge for up to 5 days.
1½ cups (250g) chickpeas, drained.
¼ cup (45g) sundried tomatoes.
1 clove garlic.
2 tbsp. tahini.
½ teaspoon salt.
¼ cup (60ml) water.
½ lemon, juiced.
Add all the ingredients, except for the water, into a food processor and blend until creamy, stopping once to scrape down the sides.
Check for texture and consistency and add water as necessary. Serve with raw veggies, crackers, or chips.