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 can of chickpeas (200 g) and catch the water. Divide into two parts of 100 g each.
2. For the tomato hummus, mix all ingredients except for two dried tomatoes in a blender or food processor to a smooth paste and season with salt and pepper.
3. Add the chickpea water until the desired consistency is achieved. Chop the two remaining tomatoes and pour over the hummus.
4. For the avocado hummus, mix all ingredients except for the chilli flakes in a blender or food processor to a smooth paste and season with salt and pepper.
5. Add the chickpea water until the desired consistency is achieved and garnish with the chilli flakes.