Sun Dried Tomato & Basil Hummus

How to Cook Recipes Sun Dried Tomato & Basil Hummus using 9 ingredients and 3 steps

Sun Dried Tomato & Basil Hummus - While dehydrated food does keep far longer, it can still spoil. Your sun-dried tomatoes should last up to seven months when stored under proper conditions. The end product of sun-dried tomatoes must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. In a large bowl, combine tomatoes with oil and oregano if using, and season with salt and pepper. Arrange tomatoes cut side up on baking sheet.

Commercially packed sun-dried tomatoes in oil (or olives in oil) should keep indefinitely, as long as you use clean utensils to fish them out of the jar.

Home-made dried tomatoes should never be packed in olive oil, as the exclusion of air from the environment makes a perfect situation for the growth of Clostridium botulinum.

You can cook Sun Dried Tomato & Basil Hummus using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients cook Sun Dried Tomato & Basil Hummus

1. You need 400 g tin chickpeas, drained.
2. It's 160 g tub sun dried tomatoes in oil (partially dehydrated if you can find them).
3. You need Approx 6 tbsp olive oil.
4. Prepare Handful fresh basil.
5. Prepare 1 lemon, juiced.
6. It's 2 cloves garlic.
7. It's 1 1/2 taps Garam masala (or cumin).
8. You need 1/2 tsp salt.
9. Prepare Pine nuts to garnish (optional).

Sun Dried Tomato & Basil Hummus instructions

1. Gather your ingredients. I used sun dried tomatoes partially dehydrated and already in a garlic and herb oil, from ASDA. But use whatever you can find. Partially rehydrated have lots of flavour..
2. Add all ingredients except the oil to your blender and blend until smooth. Then add your oil until the desired consistency is reached..
3. Top with pine nuts, a drizzle of olive oil and some fresh basil..

Sun Dried Tomato & Basil Hummus - These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve colour and appearance. When used that way, they can still be a delicious part of a low carb lifestyle. While fresh tomatoes are plump, firm and juicy, sun dried tomatoes are shriveled, chewy, and darker than the fresh version. They also pack an incredibly intense tomato flavor that makes a wonderful addition to many dishes, whether used as is or rehydrated. Sundried Tomato American Bistro & Catering located in San Juan Capistrano and San Clemente specializes in innovative California cuisine at reasonable prices in a relaxed and comfortable setting. Found a great source for food preserving info at www.faqs.org, very pleased with my dried tomatoes! Paraphrased notes from the site: The best tomato to use for dehydrating is the Roma tomato because it contains less water and seeds. Thank you and good luck