I am so excited to share this Tomato Basil Hummus recipe with you. I have been enjoying it all week-- with these crispy eggplant chips, over salad, with carrots and on chicken. The flavoring is similar to pesto, which I also love. Unlike pesto, this recipe is completely nut and seed free (no tahini or pine nuts), for those of you with food sensitivities. I used fresh tomatoes instead of sun-dried, since tomatoes are so perfectly sweet, plump and in season right now : )
This recipe calls for very few ingredients and absolutely no chopping. Easy! Combine everything in your blender or food processor and voila! Ready for you to enjoy!
* 2 cups chickpeas (one can)
* 5 cherry tomatoes
* 1 garlic clove
* 1/2 lemon, squeezed
* 1/4 cup extra virgin olive oil
* 1/2 cup fresh basil leaves
* salt to taste
Combine ingredients into a blender and blend! Add water to loosen things up as needed.