SUN-DRIED TOMATO HUMMUS
Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.
Provided by MARKCOSENZA
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
- Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 14.6 g, Fat 10.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 348.8 mg, Sugar 0.8 g
HUMMUS WITH SUN-DRIED TOMATOES AND JALAPENOS
Sun-dried tomatoes and jalapenos are great additions to hummus. This is also a great plain hummus if you want to leave them out. See note below re: the trick to truly smooth and creamy hummus. If you REALLY want to do this right, you should cook your own chickpeas. See note below on how to cook chickpeas for hummus.
Provided by xtine
Categories Beans
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- NOTE: to make truly light, smooth, and creamy hummus, you must peel the chickpeas. I know it sounds crazy, but that's the trick. It really doesn't take as long as you'd think it would - it's similar to snapping the stem ends off of fresh green beans. Just take a chickpea, and using your index finger, middle finger, and thumb, pinch the round end of the chickpea (opposite the pointy end). The chickpea will pop out of the skin. It takes me about 10 minutes to peel the chickpeas for this recipe. It's a small time investment, but to me, the deliciously creamy texture of the finished hummus is worth it. If you don't want to take the time to peel the chickpeas, you can just drain them and use them as-is.
- NOTE: to cook chickpeas for hummus: take 1and 1/3 cups chickpeas, and soak them in water for at least 12 hours, or up to 24 hours. When ready to cook, drain the chickpeas, place in a large pot, and cover with water by 2 inches. Bring to a boil, then reduce heat to medium, cover, and cook for 1 hour. Drain chickpeas and rinse in cold water. They are now ready to use.
- Drain the chickpeas.
- Peel chickpeas, if desired.
- Place the chickpeas in the food processor. Process until the chickpeas are well broken up - kind of powdery and grainy looking.
- Add the tahini, lemon juice, garlic (use as much or as little as you like - up to your personal preference for/ tolerance of garlic), sun-dried tomatoes, pickled jalapenos, salt, pepper, and cumin.
- Process in the food processor until a thick paste forms.
- Add the water - note that the water should be ice cold, but it should not be "ice water" - don't put chunks of ice in the hummus. Process for about five minutes, until you get a very smooth and creamy paste.
- Serve with crudités, chips, or crackers.
Nutrition Facts : Calories 1227.8, Fat 63.1, SaturatedFat 8.7, Sodium 2229.6, Carbohydrate 136.1, Fiber 31.5, Sugar 3.5, Protein 44.1
HUMMUS WITH SUN-DRIED TOMATOES
Provided by Mark Bittman
Categories beans, dips and spreads, appetizer
Time 2h20m
Yield 12 or more servings
Number Of Ingredients 8
Steps:
- If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
- In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
- Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)
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- Add lemon juice, tahini and olive oil to the container of a blender or food processor. Blend until smooth, about 40 seconds. Scrape down sides and add sundried tomatoes, garlic, cumin, salt, and 3/4 of the can of chickpeas. Blend until smooth, about 1 minute. Scrape down sides and blend again for another minute until even smoother. Add remaining chickpeas and blend for about 20 seconds or until the hummus has reached the creaminess you desire.
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