Yep. Still here, still blogging, and still eating for two Baby BBB continues to thrive in utero, extremely well, and at our appointment today there was no indication that she is coming early. Rather, the race is now on as I found out my doctor is away as of next Tuesday, so fingers crossed she at least makes her appearance before then. I continue see a lot of walking and spicy food in my future. Last weekend we had what we thought might be our last dinner with friends as a couple (although it could very possibly be that we now have this weekend as well!) A simple BBQ was on the menu, and with the main course being taken care of by our friends, I decided to make a dip to share beforehand. A sundried tomato hummus. And it really could not have been simpler. Just chickpeas, garlic, paprika, tahini, lemon juice, oil, water and of course, the sundried tomatoes. Processed until smooth and creamy. Sprinkled with a little paprika… And an extra splash of olive oil… Loaded with rice crackers… And the sundried tomato dip was done. Doesn’t get much quicker or simpler than that But now, time for a walk and some curry Sundried tomato hummus
- 1 can chickpeas, drained and rinsed
- 1.5 tbs tahini
- 100g sundried tomatoes
- 1 tbs lemon juice
- 1 clove garlic, minced
- 1-2 tbs olive oil + extra
- 1-2 tbs water
- 1 tsp paprika + extra
- Process all ingredients in a food processor until smooth and creamy. Add more oil / water if needed in order to reach desired consistency.
- Transfer to a serving bowl, and sprinkle with extra paprika and olive oil.
What about you? Are you a fan of flavoured hummus?