Sun-Dried 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.
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.
Sun-Dried Tomato Hummus
Ingredients: (makes approx. 1 and 1/2 cup approx.)
- 1 lb cooked chickpeas, (approx. 450 grams/16 oz)
- 1/2 cup packed sun-dried tomatoes in oil (home-made or store bought)
- 1/4 cup olive oil + 2 tablespoon more
- 3 cloves of garlic
- 1 tablespoon sesame seeds, very lightly toasted (optional)
- 1/2-3/4 tablespoon lemon juice – to taste
- salt to taste
- 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 homeCooking 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.
Related Posts:
Spicy Roasted Red Pepper Hummus
That looks so incredibly delicious Soma! I love love love hummus but find it hard to get to the perfect recipe for making it myself. have tried many things but not there yet… Adding those sundried tomatoes sounds like a brilliant option… Love the clicks too!
I love,love hummus.Perfect with flatbreads and grilled chicken.I normally add chili flakes but the sun dried tomatoes and chili flakes combo is a must try.
I love hummus too Soma….
This looks so wonderful, God I can literary taste this deliciousness from your awesome clicks.
Yumm…
I am constantly making endless varieties of hummus. I find it the best appetizer to experiment adding new flavors to. This looks wonderful I can’t wait to try it. Also am intrigued by your stuffed in peppers idea. Hmmm.
Delicious looking hummus. Very colorful and tempting.
Deepa
Hamaree Rasoi
The dip looks so lovely, Soma. Like you, I am a huge fan of hummus!
You come up with such amazing recipes Soma! My family and I totally love hummus and when I make it I thrown in green chilies for a bit of heat– addition of sun dried tomatoes sounds lovely. I should do tomatoes following your oven recipe, it’s way too expensive in the stores here. Happy New Year, my friend!
You come up with such amazing recipes Soma! My family and I totally love hummus and when I make it I thrown in green chilies for a bit of heat– addition of sun dried tomatoes sounds lovely. I should do tomatoes following your oven recipe, it’s way too expensive in the stores here.
I love hummus too. i can have it with and on everything :D…lovely recipe will make it soon. Thanks for sharing. And yes beautiful photos as usual 🙂
This is a new thing,have tried many dips but haven’t come across this…Pics are driving me crazy,real tempting…Awesome click too…..
This makes me want to eat hummus for often. Thanks for the recipe!
Oh YUM!!!
I love hummus which is infused with other flavours – roasted red pepper is a favourite! and this sun dried tomato version looks amazing too
After recently making a spanish tapa with sundried toms and goats cheese I some toms left to use up. This sounds perfect, thanks.
I don’t recall the last time I ate hummus; certainly never made it. Time to rectify that it would seem!
your hummus looks amazing and the picture is so good that i can almost taste it. i love sundried tomatoes, but too often i’m at a loss to what to put them in. this is a great idea!
Hummus looks delicious. Sundried tomato is one of my favourite ingredient to make chutneys and this is a great idea.
love the color play in the pictures.. and hummus is definitely something i need in my refrigerator too.. and roasted red pepper and roasted tomato usually tops the most wanted list!
it’s amazing how similar our kitchen essentials are, soma! hummus and harissa – tick. dhonepatar chutney – tick. garlic and chilli paste – tick (which, last night, was mixed with olive oil and smeared on toasted bread). LOVE the photographs!
I love hummus and yet never tried making it at home. I see all your hummus recipe and keep adding them in wish list. It’s time I make some 🙂
Yummy! My favorite way to use hummus is to make hummus nachos. Inside of refried beans – use hummus!
Soma, did it finally and agreed it tastes yummy… 🙂 super yummy infact….