photo of Sun dried tomato hummus


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Mediterranean with an Italian twist or the other way around. Whatever!! It tasted awesome!! I have to admit I eat sundried tomatoes straight out of the jars. The oil is so flavorful I often use it to toast bread. I had made oven roasted bell pepper hummus sometime ago and while making it I was wondering what can be used to take the taste a notch higher. Hummus is almost like a plain canvas and keeping its integrity intact was the key. You can create magic – with the magic ingredient…sundried tomato

Sun dried tomato hummus

Course: Side Dish
Cuisine: Mediterranean
Cooking Time: 15 minutes
Preparation Time: 15 minutes

Chickpeas (canned) – 1 cup
Garlic – 2 big cloves
Paprika – ¼ tsp
Sundried tomatoes – 7 slices (chopped)
Tahini – 2 tbsp
Pepper – 1/8 tsp
Salt – 1/8 tsp
Sundried tomato oil – 1 tbsp
Olive oil – 1 tbsp
  1. Put everything in a blender and blend till you get a cream consistency
  2. Serve with a good glug of olive oil .

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