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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 2 cups cooked chickpeas (if canned, drain and rinse them)
- 2 garlic cloves, minced
- 1 lemon, juice of
- 1/3 cup sun-dried tomato packed in oil, chopped
- 2 tablespoons olive oil (use the one that the tomatoes were packed in)
- salt and pepper
- 10 leaves fresh basil, chopped
Method
- In a medium bowl, mash the chickpeas. You don't want puree. You still want chunks, don't you?.
- Add the rest of ingredients.
- Mix well.
- Put in the refrigerator and let sit for a couple of hours, to let the flavors combine.
- Use as you would use hummus, or use it as a sandwich spread.
