Ricotta, basil and tomato hummus

The simplicity of this recipe and its extraordinary taste have made hummus a universal meal, being nowadays, essential in our gastronomy. On this occasion I wanted to give it a special touch with ricotta cheese, dried tomatoes and basil. We could perfectly call it “hummus capresse”.
Rations 4 people
Prep Time5 mins
Cooking time2 mins


  • 180 g cooked chickpeas
  • 30 g of spring onion
  • 1 clove of garlic
  • 30 g dried tomatoes
  • 10 g tahini
  • 5 large basil leaves
  • Oregano
  • 30 ml of virgin olive oil
  • Ground cumin
  • 200 g ricotta cheese
  • Salt
  • Pepper

Step by step preparation

  • Place the blade accessory in the Chefbot’s glass. Add all the ingredients except the ricotta cheese. Program 1 minute at speed 10 and close the glass.
  • Open the lid and push down with the spatula whatever is stuck to the walls. Taste and rectify the salt if necessary.
  • Add the ricotta cheese. Set at speed 10 for 1 minute and close the glass. Open the lid and check that it has a silky texture.
  • Place in a bowl and cover with film. Keep in the fridge until serving time.
  • At the moment of plating, decorate with basil leaves, feta cheese and paprika flakes. Finish by sprinkling a little olive oil to give it shine and flavour.

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