The Hummus, a cream of chickpeas typical of the Middle East, is a delicacy in itself. It is very easy to prepare and it is perfect to spread toast, sandwiches and snacks or serve with raw vegetable sticks. It is a healthy option of an UNTAR cream that brings a lot of protein of plant origin and slow absorption carbohydrates for your breakfasts and snacks. If you like hummus, you will love this version of hummus with dry tomatoes and basil that I share in recipes, it is exquisite!
| 🚻 6 Diners | 🕘 15m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make hummus with dry tomatoes (and a touch of basil): |
| 1 cup of cooked chickpeas 3 dry tomatoes 10 leaves of fresh basil 1 pinch of salt ½ teaspoon of cumin 1 jet of lemon juice 1 tablespoon olive oil soup 1 clove of garlic |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make hummus with dry tomatoes (and a touch of basil):
1. Put the dry tomatoes in warm water for 15 minutes, drain them and cut them into smaller pieces.
2. Put the chickpeas cooked in the blender glass along with the basil leaves, tomatoes, a jet of olive and lemon oil, cumin and garlic. Crush all the ingredients to integrate them in their entirety and obtain a soft and homogeneous paste. Check the salt point and if it is not salty enough by dry tomatoes add a little extra salt and crush again.
3. serves the hummus of dry tomatoes with crudités or toast of bread. More easy and fast recipes in my Blog Vegspiration.
