An absolute explosion of flavor and sensation. This will be a hit at any gathering. Very good with pita chips.
Ingredients:
1 can drained chickpeas (reserve 5-6 for garnish)
4 tablespoons chickpea water (aquafaba)
1/4 cup lemon juice
1/4 cup tahini
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup sun dried tomatoes (jarred, soaked in oil)
2 tablespoons sun dried tomato oil (from jar)
Garnish:
2 sun dried tomatoes, diced
fresh basil, chopped
5-6 whole chickpeas
1 green onion, chopped (just the green top)
3 tablespoons pine nuts
In a food processor, combine the chickpea water, lemon juice, tahini, salt and garlic powder. Whir for about 30 seconds.
Add the drained chickpeas to the mix, 1/2 the can at a time. Whir between each addition. Add the sun dried tomatoes and the sundried tomato oil. Whir for about four minutes.
Pour hummus out into a pretty bowl and garnish with diced sun dried tomatoes, whole chickpeas, chopped green onion, chopped basil and pine nuts. Chill for at least 2 hours before serving.
Printable recipe:
