Pizza hummus

Ingre­di­ents for 2–4 servings: 

• 480g coo­ked chick­peas, drai­ned weight
• 240ml water
• 60 ml fresh­ly squeezed lemon juice
• 1 tbsp dried basil
• 1 1/2 tsp dried ore­ga­no
• 1 teas­poon Oni­on powder
• 1/2 tsp red pep­per flakes (optio­nal)
• 3 cloves of garlic
• 120ml Toma­to paste
• 2 tbsp Tahi­ni (at will)
• 1 teas­poon sea-salt (at will)
• 2–3 fresh basil lea­ves, for serving

Pre­pa­ra­ti­on:

Place all ingre­di­ents except the fresh basil in a food pro­ces­sor or high-speed blen­der. Puree until the mix­tu­re is smooth; add a litt­le more water if necessary.

Ser­ve imme­dia­te­ly and gar­nish with fresh basil or ref­ri­ge­ra­te until rea­dy to use.

source

Pho­tos: Maar­ja Urb