Ingredients
8 ½ oz. (240g) canned chickpeas, drained & rinsed
10 ½ oz. (300g) can whole tomatoes
2 tbsp. tahini
2 tbsp. lemon juice
1 clove garlic, crushed
¼ tsp. ground cumin
10 ½ tbsp. chopped fresh basil
Directions
Step 1
Place the chickpeas into a high speed blender or food processor, and blend.
Step 2
Add the tomatoes, 2 tablespoons olive oil, tahini, lemon juice, garlic, cumin, ½ teaspoon of salt and basil and blend again until the ingredients form a creamy, paste-like consistency.
Step 3
Pour the hummus into a large serving bowl.
Step 4
Cover and refrigerate for 1 hour before serving.
