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. Â 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!