Summary

Ingredients

• 10 cloves garlic
• 3 tablespoon sesame paste, (tahini)
• 1 teaspoon, heaped salt
• 75 ml lemon juice, freshly squeezed
• 2 cans chickpeas, (= 500g or 00 g dried)
• 1 glass tomato (s), dried, soaked in oil (more if you like)
• 1 handful fresh basil
• 150 ml olive oil
• paprika powder

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Instructions

1. If dried chickpeas are used, soak them overnight and cook until soft without salt the next day and strain.
2. Puree the peeled and roughly chopped garlic, the tahini paste (you can also use a little more than 3 tablespoons), the salt and the lemon juice in a blender. Then add the chickpeas and 150 ml olive oil and puree again to a fine mass. Now add the drained sun-dried tomatoes and the cleaned basil and continue to puree until the tomatoes are finely chopped.
3. We always like it very tomato and often use more than one jar of the sun-dried tomatoes.
4. Arrange the hummus in a plate and let it steep in the refrigerator for at least 2-3 hours.
5. Before serving, drizzle with a little olive oil and sprinkle with a little paprika powder. If you like, you can also decorate with basil leaves and lemon wedges.
6. Serve as a dip with pita bread - we also like the hummus very well with salads or pasta, or as a small “side dish” with Mediterranean pan-fried foods (meat and fish).