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Hummus-Tomato Basil


Rate this recipe 4.3/5 (4 Votes)


  • 2 cups chickpeas, drained and rinsed, or soaked if using dried
  • 1 can (15 ounce) whole, peeled tomatoes (drained)
  • 2 tablespoons of tahini
  • 2 1/2 tablespoon fresh lemon juice
  • 2 1/2 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1 clove of garlic, crushed
  • 1/2 teaspoon salt
  • 2 1/2 tablespoon basil, chopped



Step 1

In a blender or food processor, blend the chickpeas. Add tomatoes, olive oil, tahini, lemon juice, garlic, cumin, basil, and salt until the ingredients form a creamy, paste-like consistency. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour.

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