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Sun-Dried Tomato Hummus



sundried tomato hummus

Hummus is one of my kitchen essentials; something which I cannot do without.

There are a few things which I absolutely must have in my refrigerator. I feel at loss without them. Hummus has reached the same status as the Cilantro Chutney, Harissa and the Chili Garlic paste. They have saved me during innumerable emergencies when I had to make snack or meals not just for ourselves, but for friends and family in a very short notice. Hummus is our everyday affair (well almost) for lunch and we also use it as the universal spread and to dip our vegetables, flat breads and chips in.

sundried tomato hummus

And every now and then, I am trying new ways  to incorporate the hummus in our lives, one of which is stuffing peppers with it. I should post that too sometimes. They are seriously good.

I have a small post today with a recipe of hummus which we dearly love. I have used the oven-dried tomatoes which I had made earlier, but any kind of store bought sun-dried tomatoes will do.

sundried tomato hummus



Sun-Dried Tomato Hummus


Ingredients: (makes approx. 1 and  1/2 cup approx.)

  1. 1 lb cooked chickpeas,  (approx. 450 grams/16 oz)
  2. 1/2 cup packed sun-dried tomatoes in oil (home-made or store bought)
  3. 1/4 cup olive oil + 2 tablespoon more
  4. 3 cloves of garlic
  5. 1 tablespoon sesame seeds, very lightly toasted (optional)
  6. 1/2-3/4 tablespoon lemon juice – to taste
  7. salt to taste
  8. red chili flakes, optional



Method:

If you are not using canned/pre -cooked chickpeas, soak the dried beans for a few hours, pref. overnight. Cook until tender; the easiest and the quickest way to do this is to use a pressure cooker. It takes about 15 minutes.

Drain the sun dried tomatoes (if you using tomatoes in oil). Save the oil. If you wish you can use this oil instead of the olive oil. If you are using dried version of the sun dried tomatoes, first reconstitute them in boiling water until softened. Chop the tomatoes in smaller pieces.

Drain the chickpeas.

Combine all ingredients for hummus, except for the oil,  in a food processor. Process  until smooth while adding the 1/4 cup of  oil in steady stream; if you need to use liquid, add splashes of water (I use the cooking liquid of the chickpeas if I cook the chickpeas at home).

Adjust salt. Remove in a bowl and stir in the 2 tablespoon of olive oil. Store in a clean air tight container.

Serve with whatever you want. The possibilities are infinite!




Preparation Time: 10 minutes, and more if you are cooking the chickpeas at home

Cooking Time (If you are cooking the chickpeas at home): few hours of soaking time + an hour of cooking the chickpeas  + 15 minutes to put together the hummus

Shelf Live: Will stay good for about 5 days in the refrigerator. Store it well covered

Serves: make 1-1/2 cup approx.



sundried tomato hummus



Related Posts:

Hummus en Fuego

Roasted Tomato and Lentil Dip

Sukhi Dal/Warm Lentil Spread

Spicy Roasted Red Pepper Hummus



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