Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Tomato and basil hummus (traditional method & Thermomix)
Description
Everyone in my circle knows that I love aperitifs. I enjoy them so much that I often replace the starter with an assortment of dips and appetisers to share. Hummus is one of my favourites. After already offering you the classic version and the caramelised onion version, here is a version that smells of sunshine: tomato and basil hummus. Its bright colour, creamy texture and delicate aroma of sun-dried tomatoes and basil make it an ideal recipe for prolonging summer, whatever the season. I use pre-cooked chickpeas from a jar, but you can of course prepare them yourself after soaking and cooking. Tahini (sesame paste) can be found in all good grocery stores, or is very easy to make yourself: use 500 g of sesame seeds, 60 ml of neutral vegetable oil and a pinch of salt to make about 550 ml.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Blend all the ingredients together.
Place the chickpeas, lemon juice, tahini, garlic, oil, sun-dried tomatoes, basil, sugar, salt and pepper in a blender. Blend until smooth and creamy.
2. Adjust the texture
Gradually add water (30 to 45 ml) until you achieve a light and creamy consistency, according to your taste.
3. Plate and decorate
Spoon the hummus into a shallow dish. Use a spoon to make a few grooves, then garnish with strips of sun-dried tomatoes, basil leaves and a drizzle of olive oil.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Blend
Place all ingredients in the Thermomix bowl (except the water) and blend for 15 to 20 seconds / speed 7.
2. Adjust the texture
Add a little water depending on the desired consistency, then remix briefly if necessary.
3. Dress
Transfer to a serving bowl, decorate as described above and serve with pita bread, crackers or raw vegetables.
