-
Prep time
15 minutes
-
Cook time
16 minutes
-
makes
One medium bowl
Author Notes
A perfect dip for special occasions...❤️ —redop770
Continue After Advertisement
Ingredients
- For the tomato sauce
-
One small half a cup of water
-
One large tomato cut into large chunks
-
One large brown onion cut into large chunks
-
Three medium sized garlic cloves peeled
-
1 teaspoon
Salt
-
1 pinch
Black pepper
-
A quarter tsp of ground cummin
-
1 teaspoon
Sweet paprika
-
3 tablespoons
Olive oil
-
One large pinch of parsley sliced thinly for garnish
- For the hummus
-
One small cup of chickpeas (soaked overnight and boiled)
-
Three medium sized garlic cloves peeled and roasted with a pinch of salt
-
Half a small cup of tahini
-
1 teaspoon
Salt
-
1 pinch
Black pepper
-
A quarter tsp of ground cummin
-
Juice of one whole lemon
-
One small half a cup of olive oil
-
Water
Directions
- For the tomato sauce
-
Get out a blender, put tomato, onion and garlic in and blend until the mixture is smooth.
-
Heat a small pot on medium heat. Add the water in with oil. Once the water and oil starts to boil add the tomato mixture in with salt, pepper, cummin and paprika. Cook and mix for five minutes, turn off the heat and let it cool for an hour.
- For the hummus
-
Get out a food processor and process the roasted garlic until they become paste and add the chickpeas, tahini, salt, pepper, cummin, juice of lemon and oil. Process until the hummus becomes smooth and slightly runny. Add water when necessary (a little at a time).
-
Get a flat bowl, pour the hummus in, smoothen it and make a flat well and finally add the tomato sauce in the well with parsley on top.
Enjoy!❤️
See what other Food52ers are saying.