Smash Up Hummus
A sunny mediterranean dish great for snacking.
Equipment
- Blender or food processor It's better to use a processor for smooth hummus
Ingredients
- 400 g tin chickpeas drained
- 1 tbsp garlic chopped, frozen or jarred
- 5 sun-dried tomatoes in oil
- ½ tbsp oregano dried
- 30 ml / 2 tbsp lemon juice 1 x medium lemon
- 1 tbsp oil from sun-dried tomato jar
- salt and pepper to taste
Instructions
- Drain and rinse the chickpeas and add them to the food processor400 g tin chickpeas
- Squeeze a fresh lemon and add the lemon juice30 ml / 2 tbsp lemon juice
- Add garlic, and oregano1 tbsp garlic, ½ tbsp oregano, salt and pepper
- Add sun-dried tomatoes and oil from sun-dried tomato jar5 sun-dried tomatoes, 1 tbsp oil from sun-dried tomato jar
- Blitz all ingredients in food processor
- Taste, adjust seasoning to preference
- Serve with all the usual crudites (breadsticks, sliced peppers and cucumbers are our favourites)
Notes
Store in the fridge for up to 4 days
Can be frozen for up to 3 months, defrost overnight in fridge and stir well, with a splash of lemon juice if dry. Consider portioning into 4 tbsp servings for easy defrosting.
Variations
- Swap out the sun-dried tomatoes for roasted red peppers (jarred or homemade)
- For a Mexican fusion zesty kick - add ½ ripe avocado, replace lemon juice with lime juice, and replace oregano with fresh coriander (cilantro) with optional jalapeño
- With a 32 oz / 930 ml capacity Nutribullet we can just about double this recipe - Yum!
- Depending on your food processor, adding a bit more water helps make a smooth consistency