Sun-Dried Tomato Hummus
Hummus is a mainstay in any vegan’s fridge for its taste and nutritional punch. Chickpeas are famous for their protein while olive oil is full of good omega-3 fatty acids. By using sun-dried tomatoes you can alter the flavour of this traditional dish, or you can leave them out and stay true to the original recipe.
Time: 10/15 minutes (excluding bean cooking) Makes: 2 cups
1 can chickpeas (garbanzo beans) rinsed and drained or 1 cup of chickpeas soaked overnight and boiled for approx. 2 hours until cooked.
3 tbsp diced sun-dried tomatoes (approx.4-6)
2 large garlic cloves
2 tbsp of fresh lemon juice
3 tablespoons tahini (or smooth natural peanut butter)
1/2 tablespoon olive oil
salt and pepper to taste
Warm water (up to 1/4 cup) to form the consistency you desire.
Optional: 1 tablespoon parsley or cumin or turmeric or fresh basil to your taste
- Toss all ingredients except those ‘to taste’ into your blender and pulse. Stop intermittently to scrap down the sides of the blender.
- If it becomes too dry, add a teaspoon of warm water, one teaspoon at a time until the hummus reaches the consistency you desire.
- Taste test then add the (optional) spices and some salt and pepper. Remember it will taste a little thicker and creamy when chilled.
- Store in the fridge for at least 30mins before serving on crusty bread or atop a soup.
Hummus will keep for 1 week in the fridge, or 3 months in the freezer. But I doubt it’ll last that long once you try it on hot rosemary bread or with sliced vegetables.
Note: You can vary this simple recipe to your own tastes, more or less garlic, or with or without salt (as sun-dried tomatoes are pretty salty anyway).