Two kinds of hummus: sun-dried tomato and avocado

Ingredients for 2 servings:

• 100 g chickpeas, cooked, from the can
• 6 tomatoes, dried and preserved in oil
• 1 garlic clove(s)
• 1 tbsp oil from the pickled tomatoes
• 1 tbsp lemon juice
• 1 tbsp sesame paste (tahini)
• ½ bunch basil
• salt and pepper
• Water from the chickpeas
• 100 g chickpeas, cooked, from the can
• 1 avocado(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 tbsp sesame paste (tahini)
• 1 tbsp lemon juice
• 1 tsp coriander powder
• 1 tsp chili flakes
• salt and pepper
• Water from the chickpeas

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegan and great as a dip or spread

Drain a 200g can of chickpeas and reserve the water. Divide into two 100g portions. For the tomato hummus, blend all ingredients except two sun-dried tomatoes in a blender or food processor until smooth and season with salt and pepper. Add the chickpea water until the desired consistency is reached. Finely chop the two remaining tomatoes and pour over the hummus. For the avocado hummus, blend all ingredients except the chili flakes in a blender or food processor until smooth and season with salt and pepper. Add the chickpea water until the desired consistency is reached and garnish with the chili flakes.