Summary

Ingredients

For the dip: (tomato hummus)

• 100 g canned chickpeas, cooked
• 6 tomato (s), dried and pickled in oil
• 1 clove garlic
• 1 tablespoon oil from the pickled tomatoes
• 1 tablespoon lemon juice
• 1 tablespoon sesame paste (tahini)
• 0.5 ½ bunch basil
• salt and pepper
• Water from the chickpeas

For the dip: (avocado hummus)

• 100 g canned chickpeas, cooked
• 1 avocado (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 1 tablespoon sesame paste (tahini)
• 1 tablespoon lemon juice
• 1 teaspoon coriander powder
• 1 teaspoon chilli flakes
• salt and pepper
• Water from the chickpeas

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Instructions

1. Drain a 200 g can of chickpeas, reserving the liquid. Divide the chickpeas into two equal portions of 100 g each.
2. For the tomato hummus: in a blender or food processor, combine one portion of chickpeas with 4 oil-packed dried tomatoes, 1 garlic clove, 1 tbsp oil from the tomato jar, 1 tbsp lemon juice, and 1 tbsp tahini. Blend to a smooth paste, loosening with the reserved chickpea water a tablespoon at a time until you reach a creamy consistency. Season with salt and pepper.
3. Transfer to a bowl. Finely chop the 2 remaining dried tomatoes and scatter over the top.
4. For the avocado hummus: in the cleaned blender, combine the second portion of chickpeas with the pitted flesh of the avocado, 0.5 bunch of basil leaves, and a splash of the reserved chickpea water. Blend to a smooth paste and season with salt and pepper.
5. Loosen further with chickpea water if needed. Transfer to a bowl and finish with a sprinkle of dried chilli flakes.