Sun-Dried Tomato Hummus
A brighter, richer take on hummus, with the light sweetness and sharpness of sun-dried tomatoes.
Ingredients
Chickpeas(dried)200 g
Sun-dried tomatoes(in oil)80–100
Tahini2 tbsp
Garlic1 clove
Lemon juice2–3 tbsp
Olive oil2–3 tbsp
Saltto taste
Instructions
1
Soak the chickpeas overnight, then rinse them in the morning, remove the skins and cook until soft for 1.5–2 hours. Cool.
2
Put the chickpeas, sun-dried tomatoes, garlic, tahini, lemon juice and olive oil into a blender. Blend until even.
3
Add water or ice a little at a time until the hummus is smooth and creamy. Taste and add salt if needed. Serve with olive oil, pieces of sun-dried tomato and toast.
Storage
Keeps in the fridge for 4–5 days
In the freezer, in portions, for up to 2 months.
Tip
If the tomatoes are very oily and salty, add salt carefully
A pinch of dried oregano or basil lifts the flavour.