I love hummus- to the extent that it might just be in my top 5 favourite foods. It's so quick and easy to prepare and is versatile too, with a variety of flavour options as well as ways in which it can be used. I like it served with crudities or crackers as a snack, as a protein rich addition to nourish bowls or as a savoury toast topping. This version ticks all of those boxes, with a flavourful addition of sundried tomatoes.
Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin
Makes 1 bowl
Keeps for a week refrigerated
Ingredients:
1 x 400g can chickpeas, drained and rinsed
120g sundried tomatoes (from a jar but drained of oil)
Juice of 1 lemon
1 clove garlic, peeled
4 tbsp extra virgin olive oil
2 tbsp water
1 tbsp tahini
Sea salt and black pepper
Method:
1) Place all of the ingredients in a food processor and whizz until smooth and thoroughly combined.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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