Hummus with Sun Dried Tomatoes

1. Soak chickpeas overnight in fresh water. After that, the water must be drained, and the chickpeas should be boiled with a large amount of water. Peas must be boiled until soft, so they cook it for up to two hours. After that, we drain the water, saving up to 250 gr. decoction.

Who does not know where to get chickpeas, it is sold in the markets. Or get Turkish relatives, and they are happy to give you this product.

2. Chop the garlic and fry it in olive oil until golden brown.

3. Combine chickpeas, toasted garlic, tahini, tomatoes, basil, lemon juice, olive oil in a blender or tall dish. All these ingredients must be ground into a smooth paste with a blender or hand blender. If the mixture is too thick, you can gradually add a decoction of chickpeas, or even lemon juice and olive oil. Bring the paste to the consistency you like. Add salt to your taste.

The hummus base consists of chickpeas, tahini, lemon juice, garlic and olive oil. Everything else is add-ons. If you have not met tahini yet, then get acquainted - this is a paste made from sesame seeds and sesame oil. It can be purchased from the market. You can also make your own, or just use sesame seeds. The proportions of all ingredients listed above are approximate. Experiment with them, adding a little bit of each to find the taste and texture that you like best. I can only add that it is difficult to overdo it with tomatoes.