I like this version as it's less oily than the store bought variety and can be made up in a jiffy. It's a healthy choice for those outdoorsy folks who want a low GI snack packed full of protein, flavour and fiber. Serve with carrot and celery sticks, or crackers.
- 1 can chickpeas (drained and rinsed)
- 2 Tbsp tahini or sesame paste
- Juice of 1 small lemon
- Approx 1/4 cup good quality olive oil (more if hummus appears to dry)
- Pinch cayenne pepper
- Good size pinch of any fresh herb such as fresh parsley or basil
- 1/4 cup roughly chopped sun-dried tomatoes (soft, packed in oil)
- Salt and pepper to taste
In a food processor, add all ingredients (except herb and sun-dried tomato). Blend until chopped but still coarse. Add half the sun-dried tomato and continue to blend until smooth. Hummus should be smooth and have a slight red tone from the tomatoes. Taste and adjust seasoning to desired flavour and consistency (adding more lemon juice or olive oil if needed).
Add remaining sun-dried tomatoes and herbs and quickly pulse processor a few times to mix through - you don't want to puree these ingredients as you want to be left with little morsels of goodness throughout the hummus.