Prep 5 mins
Cook 0 mins
I read about this on slashfood.com, one of my favorite food blogs. It was offered up as a good dip for the Superbowl, but I can vouch that it's good even for those of us who don't watch the game. I had to try this out and it was a success, served as an appetizer with Moroccan cigars (you don't smoke them, you eat them, silly) and lots of fresh pita.
- 1 (15 ounce) can whole canned tomatoes
- 1 (15 ounce) can chickpeas, drained (thanks to Chef Dudo's review for the suggestion to drain)
- 1⁄2 small sweet onion (about 1/4 cup, adding more to taste)
- 1 -2 garlic clove
- 1⁄2 teaspoon salt
- 1 -2 tablespoon fresh basil, finely chopped
- 1 pinch cayenne
- 1 tablespoon tahini
- 2 teaspoons olive oil
- Bung it all in the food processor and whizz it around until smooth.
Very nice change to "ordinary" hummus. The insrtuctions did not state if to drain the chickpeas or not but I decided to drain them. Was glad I did, otherwise it would have become too soupy. Ended up using 3 garlic cloves (I love garlic) and almost 2 tablespoons tahini. Took some with me to work and was immediately asked for the recipe. Thanks for posting.