Tomato and basil freezable hummus

by - https://thebatchlady.com/r/3445/

This makes a large batch that can be divided and frozen into smaller portions for whenever needed.

Prep Time
Total Time
Difficulty
Intermediate
Cuisine
Middle eastern
Servings
8

Nutrition (per serving)

Calories
253kcal
Fat
10.2g
Sat. Fat
1.4g
Carbs
34.9g
Sugars
13.5g
Fibre
8.5g
Protein
11.4g
Salt
370mg
Ingredients
Serves

Ingredients

  • Chickpeas (reserve the liquid)
    2 cans (800 g)
  • Tahini paste
    0.5 cups
  • Sun-dried tomatoes (reserve the oil)
    1 jar (285 jars)
  • Fresh basil
    1 bunch
  • Lemons (Juiced)
    2
  • Frozen chopped garlic
    3 tsp
  • Ground cumin
    1 tsp
  • Brine water (from the cans of chickpeas)
    0.25 cups (60 ml)
  • Oil (from the sun dried tomatoes)
    0.5 cups (120 ml)
  • Salt
    0.5 tsp

Method

  1. 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.

  2. Drain your cans of chickpeas, but keep the brine in a separate bowl.

  3. Add your chickpeas and tahini paste to your blender.

  4. Juice the lemons and add the juice to the blender.

  5. Next add your ready chopped frozen garlic, cumin and salt.

  6. Next add your sundried tomatoes and ½ cup of the oil that comes in the jar.

  7. Lastly add your ½ cup of brine and your basil leaves and mix in the blender until you are happy with the consistency.

  8. Ready for the Freezer.

    Simply portion it out into very small freezer bags or small tubs and freeze.

  9. 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.

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