Dips

Hummus with sun dried tomatoes and garlic

Name: Hummus with sun dried tomatoes and garlic
Prep time: 25 min
Total time: 25 min
Yield: For 6 small servings:
Ingredients: 2 Cans Rapunzel chickpeas; 200 ml (1 cup) water or use the water from the chickpea can (more if needed); 1 tbs Rapunzel Tahini; 2 tbs Rapunzel olive oil, native extra; 120g Rapunzel sun dried tomatoes in olive oil; 1 tsp garlic paste; 2 pieces of Rapunzel peperoni mild; Juice from half a lemon; ½ tsp sweet red pepper powder; ½ tsp cayenne pepper; Salt & pepper to taste; Crackers or pita bread; Chili-Flakes

BerlinKitchen

25 Min.

For 6 small servings:

Vegan

Info

Perptime 25 Min.

Ingredients

Portions

2 Cans Rapunzel chickpeas
200 ml (1 cup) water or use the water from the chickpea can (more if needed)
1 White tahini (sesame butter)
2 Olive oil extra virgin
120 g Dried tomatoes in olive oil aromatic-spicy
1 tsp garlic paste
2 Mild chili peppers in brine project
Juice from half a lemon
1 tsp sweet red pepper powder
1 tsp cayenne pepper
Salt & pepper to taste
Crackers or pita bread
Chili-Flakes

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Add all ingredients into a food processor and blend till smooth. If the consistency is too dry add a bit more chickpea or tap water. Top with a bit of olive oil sundried tomatoes and chili flakes as garnish.

USED RAPUNZEL PRODUCTS

Dried tomatoes in olive oil aromatic-spicy

White tahini (sesame butter)

Olive oil extra virgin