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Sun-Dried Tomato & Basil Houmous

The duo behind @thecookandhim have shared their sun-dried tomato and basil houmous with us just in time for International Houmous Day. Follow their 6 simple steps below.


Total Time: 15 minutes | Quantity: 6-8 generous portions


  • 400g (15oz) can chickpeas
  • 6 sun dried tomatoes
  • 2 tblsp of the oil from the sun dried tomatoes jar
  • Juice of 1 lemon
  • 2 tblsp tahini
  • 2 cloves garlic
  • 1 tsp maca powder
  • Salt and pepper
  • Handful of fresh basil


  1. Drain the chickpeas, reserving the liquid
  2. Tip the drained chickpeas into a food processor bowl along with the sun dried tomatoes, the oil from the tomatoes jar, the lemon juice, tahini, garlic, maca powder and seasoning
  3. Pule for 1 minute then use a rubber spatula to scrap around the bowl and pulse for a further minute
  4. Add 2 tbsp of the drained chickpea liquid, give the bowl another scrape with a spatula and pulse for a further 1 minute. At this stage add more of the chickpea liquid if the mixture is too thick
  5. Finally add the fresh basil leaves and pulse until the basil is just minced through
  6. Serve with crackers or fresh veggie sticks

For more tasty recipe ideas, check out their blog here.

Instagram: @thecookandhim



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