Tomato and Basil Hummus

Mirj's Note:

I read about this on slashfood.com, one of my favorite food blogs. It was offered up as a good dip for the Superbowl, but I can vouch that it's good even for those of us who don't watch the game. I had to try this out and it was a success, served as an appetizer with Moroccan cigars (you don't smoke them, you eat them, silly) and lots of fresh pita.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 1 (15 ounce) can whole canned tomatoes
• 1 (15 ounce) can chickpeas, drained (thanks to Chef Dudo's review for the suggestion to drain)
• 1/2 small sweet onion (about 1/4 cup, adding more to taste)
• 1 -2 garlic clove
• 1/2 teaspoon salt
• 1 -2 tablespoon fresh basil, finely chopped
• 1 pinch cayenne
• 1 tablespoon tahini
• 2 teaspoons olive oil

Directions:

1. Bung it all in the food processor and whizz it around until smooth.

Reviews

[Chef Dudo]

Very nice change to "ordinary" hummus. The insrtuctions did not state if to drain the chickpeas or not but I decided to drain them. Was glad I did, otherwise it would have become too soupy. Ended up using 3 garlic cloves (I love garlic) and almost 2 tablespoons tahini. Took some with me to work and was immediately asked for the recipe. Thanks for posting.