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.
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)
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: