Bagels with Sunshine Hummus Spread
Ingredients
- 1 1/4 cup chickpeas (cooked or canned)
- 1/3 cup sundried tomatoes, cut to pieces
- 1/4 cup cashew nuts, soaked min 30 mins
- 1 garlic clove
- juices from half a lemon
- 2 tbsp olive oil
- 5 fresh basil leaves
- tiny pinch of sea salt
- ground black pepper
- 5-8 tbsp fresh water
Preparation
Place the chickpeas and sundried tomatoes into blender.
Add the soaked and rinsed cashews and the rest of the ingredients and blend until nice and smooth spread.
Add more water, if needed, to get a good consistency.
Taste and add some seasoning, if you like.
Store in the fridge in a sealed jar and use within a week.
Serve with toast spread with avocado and fresh herbs.
