Tomato and basil freezable hummus
This makes a large batch that can be divided and frozen into smaller portions for whenever needed.
Nutrition (per serving)
Ingredients
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Chickpeas (reserve the liquid)2 cans (800 g)
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Tahini paste0.5 cups
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Sun-dried tomatoes (reserve the oil)1 jar (285 jars)
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Fresh basil1 bunch
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Lemons (Juiced)2
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Frozen chopped garlic3 tsp
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Ground cumin1 tsp
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Brine water (from the cans of chickpeas)0.25 cups (60 ml)
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Oil (from the sun dried tomatoes)0.5 cups (120 ml)
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Salt0.5 tsp
Method
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You may have to make this in 2 portions if using a small blender. This makes a lot of hummus but you are going to portion it out for the freezer and will have a ready supply for when you want to use it.
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Drain your cans of chickpeas, but keep the brine in a separate bowl.
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Add your chickpeas and tahini paste to your blender.
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Juice the lemons and add the juice to the blender.
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Next add your ready chopped frozen garlic, cumin and salt.
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Next add your sundried tomatoes and ½ cup of the oil that comes in the jar.
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Lastly add your ½ cup of brine and your basil leaves and mix in the blender until you are happy with the consistency.
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Ready for the Freezer.
Simply portion it out into very small freezer bags or small tubs and freeze.
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Ready to eat.
Bring out and defrost, stir and your hummus is ready to eat. If it has been in the freezer for a while and is a little dry you can add a splash of water to it.
