Hummus with dried tomatoes
Procedure
Ingredients · Servings 4
- 240 g Canned chickpeas (drained weight)
- 50 g dried tomatoes
- Blessed
- Lemon juice
- 3 tablespoons Olive oil
- 60 g Water
- Fresh oregano
- 1 clove garlic
Method · 15 min
- Drain the chickpeas from their preserving liquid and place them in a blender. Add the sun-dried tomatoes, the garlic clove (with the inner germ removed),...
- Drain the chickpeas from their preserving liquid and place them in a blender. Add the sun-dried tomatoes, the garlic clove (with the inner germ removed),...
- Drain the chickpeas from their preserving liquid and place them in a blender. Add the sun-dried tomatoes, the garlic clove (with the inner germ removed),...
- Drain the chickpeas from their preserving liquid and place them in a blender. Add the sun-dried tomatoes, the garlic clove (with the inner germ removed),...
Drain the chickpeas from the preserving liquid and place them in a blender.
Add the dried tomatoes, the garlic (with the germ removed), the tahini, the strained lemon juice, and the oil.
Start blending and add the fresh oregano leaves.
Blend, adding the water little by little, until you obtain a creamy, velvety consistency. Store in the refrigerator, covered with plastic wrap to prevent the surface from drying out.
