Chick pea, tomato and basil dip

chick pea, tomato, basil dip, hummus, houmous, salad, dip recipe, vegan, vegetarian

I love hummus of all varieties, but I don’t always want to smell of  garlic all day after eating it. I regularly make my own, so I tone down the garlic according to whether or not I fancy a night in the spare room 😉 Today I thought I’d try something different but hadn’t got much to hand, so after rummaging around in the stock cupboard, I replaced the garlic and tahini with a quarter tube of  tomato puree and a handful of basil.

Approximate Recipe

1 can of chickpeas

1/4 tube tomato puree  (I used Sainsburys Taste the Difference Italian Cherry Tomato with Basil)

1 teaspoon olive oil

1/2 lemon (juice)

1 teaspoon dried basil

Salt and black pepper to taste

(Add chopped sundried tomatoes and fresh basil if you have any)

Method

Drain chick peas

Throw all ingredients into a bowl and blitz

Serve as a dip or sandwich filling and enjoy not having to frantically chew mints before speaking to friends,  family or work colleagues.

Follow my Tasty vegan food board:

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