TOMATO AND BASIL HUMMUS

TOMATO AND BASIL HUMMUS
I tasted this flavorful hummus recently during a supermarket sampling. The taste of this hummus was the best of both worlds, so delicious with chips. I have used roasted garlic and canned tomatoes here and substituted the tahini paste with extra-virgin olive oil. It gives a good taste combined with the basil and tomatoes. Even roasted tomatoes can also be used instead of the canned ones. I even added some green chilies for some heat. The chilies can be replaced with black pepper. Here goes the recipe:

INGREDIENTS:
Chick peas, 1 cup, soaked overnight.
Garlic, 1 small head.
Green chilies, small, 2.
Canned tomatoes, ½ cup.
Fresh basil leaves, a handful.
Salt as per taste.
Extra virgin olive oil, 2 tablespoons.

PREPARATION:
Cook the soaked chick peas until they are tender. I cooked the chick peas in pressure cooker for up to 2 whistles and let it cool. Drain out all the liquid from the canned tomatoes. To roast the garlic, cut the garlic head into two halves and apply olive oil to the halves. Wrap them in aluminum foil and bake it for 30 minutes. Squeeze out the garlic from the heads and keep aside. Add the cooked chickpeas, drained tomatoes, garlic, basil leaves, and chilies in a blender and blend everything into a smooth paste. Pour in extra virgin olive oil while blending. Add salt according to taste. Transfer the hummus into a serving dish and serve with tortilla or pita chips.