My wife and I are big fans of hummus. Typically I make a batch every few weeks or so, so that we can take some to work to snack on, or have some when we come home from work as a quick dip for chips for vegetables. My standard is the classic. A bit of garlic, chickpeas, lots of tahini, and a bit of lemon juice, salt, and cold water. But there are times when I go off that beaten path and do something a bit different, as in this case. I wanted to use some leftover sun dried tomatoes, and what better than to put them into hummus and ‘kick it up a notch’ as the good Emeril Lagasse once said.
The base remains the same, however the addition of the sun dried tomatoes really adds a nice depth of flavor.
Let’s get started.
- 15 oz can, chickpeas, rinsed and drained
- 4 cups water
- 1 cup plus 2 tablespoons tahini
- 4 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 1/2 cup sun dried tomatoes
- 6 1/2 tablespoons ice cold water
- Salt, to taste
Add the chickpeas to a pot, and cover with water. Bring to a simmer, and cook for about 15 minutes. Drain, and add them to a food processor.
Add the tahini to the food processor, along with the garlic, lemon juice, salt, and sun dried tomatoes. Turn on the processor and build a nice, smooth consistency. Drizzle in the ice water as you continue to process. It should be nice and smooth. Taste, and adjust any salt to your liking.
Simple, easy, and delicious. Who doesn’t love that, right? Hope you enjoy!