Sundried Tomato and Basil Hummus
If you are looking to upgrade your lunch or want a heart-healthy & blood-sugar-friendly snack, this one is for you.
Hummus is one of life’s great pleasures, but sometimes you need to shake things up a little and try something new! I actually call this pizza dip, because the flavours remind me of a simple but perfect margarita pizza. The combination of sundried tomatoes and basil is so delicious – you can taste the Italian sun! I have been known to make a batch for lunch and then finish it for a snack later!
This is great for a quick lunch, make-ahead picnic, work lunch or as a snack.
Aside from being incredibly morish, this is very healthy:
· Full of fibre which will help stabilise blood sugars, support gut health and keep you full between meals.
· A source of plant protein which supports muscle strength and function and heart health.
· 3 plant points per serving – 10% of the weekly goal in one dip! Add more by having it with carrots, celery, red and yellow peppers or mangetout.
· Healthy fats from the extra virgin olive oil
I use butter beans rather than chickpeas because I find they give a smooth texture and I prefer the flavour. You could you any tinned white bean or chickpea that you like!
Ingredients
6 big sundried tomatoes – roughly chopped, you can leave them whole if you have a powerful blender.
1 tin of butter beans, rinsed and drained
1 tbsp oil from tomatoes or extra virgin olive oil
1 tbsp Apple cider vinegar
Handful of basil leaves
50ml water
Method
Chop the tomatoes if needed then put everything except the water into the blender.
Blend until smooth. Add the water and blend again.
That’s it – easy peasy.
If you are feeling fancy you can drizzle over a little olive oil and top with a few basil leaves.
Serve as you would hummus - as a dip with drinks, spread on toast with eggs, in a wrap with falafel and roast veg - or just by the spoon if you’re like me
