Harissa + Sun-dried Tomato Hummus |
Cook time: 5 mins
Total time: 5 mins
- 1 glass of chickpeas plus Aquafaba (250g)
- 3 tbs tahini
- 80 g sun dried tomato
- 2 cloves garlic
- 1-2 tsp Harissa (depending on the brand you use)
- 1 tsp paprica flakes
- ½ tsp curcuma
- 1 tbs lemon juice
- salt and peper to taste
- Place ingredients into a food processor or blender and blend until creamy and thick.
- Hummus can be stored in the fridge for up to one week.
The Aquafaba is important to get a creamy texture without using a lot of fat.
Recipe by Annelina Waller at https://annelinawaller.com/harissa-sun-dried-tomato-hummus/
3.5.3208