Sun Dried Tomato Hummus(Vegan) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This really adds flavor to hummus, which is already good. Hummus is a staple food in some countries because it contains vitamin B, carbohydrates, and minerals. This recipe makes 2 cups. I usually half the amount just for me. Adapted from The Garden of Vegan cookbook by Tanya Barnard and Sarah Kramer. Ingredients:
2 cups cooked chickpeas (canned are fine) |
3/4 cup tahini |
1/4 cup olive oil |
3 garlic cloves, roughly chopped |
2 tablespoons lemon juice (or apple cider vinegar) |
1 tablespoon braggs amino acids (or soy sauce) |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/8-1/4 teaspoon cayenne pepper |
6 -8 sun-dried tomatoes |
Directions:
1. To rehydrate the sun dried tomatoes, soak in water, stock or vegetable juice, they will rehydrate within 1-2 hours. If you're in a hurry, pour boiling water over them and they'll be ready in 15-20 minutes.
2. In a blender or food processor, blend together all the ingredients until smooth. Check seasoning, adjust to your taste.
3. Makes about 2 cups.
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