My FAVE hummus above all others: Sundried tomatoes, hunks of sweet basil, creamy tahini…imagine a mouthful of Mediterranean sunset, and you’re pretty dang close.
- 1 full bulb of garlic
- 1 tin chickpeas
- 1 tbsp dark or light tahini paste
- 1 lemon, unwaxed
- 1 jar sundried tomatoes, in oil
- Hunk of fresh basil
- Extra virgin olive oil, for serving
- Slice the top of the garlic bulb (don’t peel!), brush the cut end with some olive oil, then wrap in foil and bake at 180C/350F/gas mark 4 for around 20 minutes (or until you smell the roasted garlic).
- While the garlic is roasting, rinse the chickpeas, then blend together with tahini and juice of the lemon until smooth.
- Once garlic is cool enough to handle, squeeze cloves out into food processor.
- Throw in as many or as few sundried tomatoes as you like; but because they’re typically intense in flavour, you really only need around 5 or 6. Tear off a small handful of fresh basil (or dried, if that’s what you’ve got), and pour in a little glug of that herby oil from the tomato jar.
- Blitz until you’re happy with the consistency.
- Taste. Add more basil or tomatoes if you require. Spoon into a bowl, drizzle with your swankiest olive oil. Eat with abandon—carrot sticks optional.