Harissa + Sun-dried Tomato Hummus

O hello there. I’m bringing you my first recipe, which I made in my New KitchenAid Food Processor* (*PR Sample), and my New apartment. I’m super happy to finally live together with my boyfriend again. The long-distance relationships – we had for one year – made us truly struggle.
But more about this another time and back to this simple hummus.

Do you feel like hummus that has a little extra spice and garlic in it? Great, then grab all the ingredients listened below and blend them until creamy. Making your own Hummus will save you lots of unhealthy hummus experiences :).

I have it as a spread with raw veggie sticks, on top of my rice bowls, on bread or in my salads.

Harissa + Sun-dried Tomato Hummus

Cook time:  5 mins

Total time:  5 mins

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Ingredients

• 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

Instructions

1. Place ingredients into a food processor or blender and blend until creamy and thick.
2. Hummus can be stored in the fridge for up to one week.

Notes

The Aquafaba is important to get a creamy texture without using a lot of fat.

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