Hummus with sun-dried tomatoes

Ingredients for 8 servings:

• 10 cloves garlic
• 3 tbsp sesame paste (tahini)
• 1 tsp, heaped salt
• 75 ml lemon juice, freshly squeezed
• 2 cans of chickpeas (500g or 200g dried)
• 1 jar of dried tomatoes in oil (or more to taste)
• 1 handful of fresh basil
• 150 ml olive oil
• e.g. paprika powder

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

perfect Mediterranean flavor combination of nutty chickpeas and intense dried tomatoes

If using dried chickpeas, soak them overnight and cook them the next day without salt until soft, then strain. Purée the peeled and roughly chopped garlic, the tahini paste (you can use a little more than 3 tablespoons), the salt, and the lemon juice in a blender. Then add the chickpeas and 150 ml of olive oil and purée again until smooth. Now add the drained sun-dried tomatoes and the cleaned basil and continue puréeing until the tomatoes are finely chopped. We always like it very tomatoey and often use more than one jar of sun-dried tomatoes. Serve the hummus on a plate and let it sit in the refrigerator for at least 2-3 hours. Before serving, drizzle with a little olive oil and sprinkle with paprika. If you like, you can also garnish with basil leaves and lemon slices. Serve as a dip with pita bread – we also like the hummus very much with salad or pasta, or as a small “side dish” to Mediterranean pan-fried dishes (meat and fish).