This is by far my favourite hummus at the moment (yes, I'm a typical vegan hippie with a never-ending love for blending chickpeas into new creations). With a flavour of tomatoes, lemon and herbs, this hummus is equally delicious as a sandwich spread or as a tasty addition to almost any lunch or dinner.
Here I flavoured my hummus with lemon thyme but regular thyme works just as well, or substitute it with basil which goes very well with the tomatoes. Also, feel free to add 1-2 gloves of garlic (I prefer this recipe without garlic though). I like to blend my hummus for several minutes to make it really really smooth and creamy.
The star ingredient of hummus is, of course, chickpeas. Chickpeas are an excellent source of protein and, unlike animal proteins, they are also high in fibre. They are also rich in many minerals and vitamins - iron, zinc, magnesium and folate to name a few. They are very versatile and can also be used in stews, soups and salads. Or have you tried roasted chickpeas as a snack? So good!
It looks like we might get a very sunny and beautiful Sunday here. After a little morning exercise I plan to just BE and REST today. And to eat of course. Have a lovely day!
Sun-Dried Tomato Hummus
1 can chickpeas, drained
1 small lemon, juice and grated zest
1 fistful fresh thyme or basil
8 oil-packed sun-dried tomatoes
1 tbsp oil from the tomatoes
2 tbsp tahini
1/2 tsp spicy paprika powder
Herbal salt and black pepper, to taste
Water, until desired consistency
1. Blend all the ingredients except for the water in a food processor. Then begin adding some water, a little at a time, until the hummus is smooth and creamy.
2. Store in a jar in the fridge for a few days.