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Sundried tomato and basil hummus

Sundried tomatoes bring a taste of summer to any dish all year round! This is a tasty spread for bread or dip for vegetables. The basil and garlic give a hint of pesto to this hummus.



1 can of chickpeas, save the liquid

1 garlic clove

4-5 sundried tomatoes or more

15 g. frozen chopped basil or more

Salt to taste



Chopped fresh basil for garnish.

Warm the chickpeas. Add everything except the basil and chickpea liquid to a food processor and blend; Add the chickpea liquid or water as needed to enable the machine to mix to a smooth paste. Add the frozen basil. Mix again.

Taste and adjust the seasoning. Serve sprinkled with chopped basil.

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