Roasted Tomato Basil Hummus
Hummus is a Healthy Dip from the traditional cuisine of Levant and Egypt. Made from Chick Peas, Tahini, Lemon and Garlic Hummus it is served as an appetiser and a dip. This is a recipe for Roasted Tomato & Basil Hummus
| Servings | Prep Time |
| 2cup | 5minutes |
| Cook Time | Passive Time |
| 30minutes | 60minutes |
|
|
Instructions
- Soak Chickpea for 4 to 6 hours or overnight.
- In a pressure cooker cook the chick pea with water and a little salt. Switch off the gas after 3-4 whistles.
- Cut the tomatoes into four pieces , drizzle 1/2 teaspoon oil and salt and roast the tomatoes in the oven at 200 degrees for 15 minutes
- Roast the sesame seeds for 5 minutes on slow flame.
- Once the Chickpea is at room temperature, drain the water .
- In a grinder put sesame seeds and pulse. Slowly pour 1/4 cup olive oil and blend.
- Add tomatoes, garlic, chickpeas and pulse till it becomes a paste.
- Add basil leaves and pulse. Add more salt if required.
- Drizzle the leftover oil on top before serving. Serve with cucumber & carrot sticks or Pita bread.
