Something quick today, as we prepare for a games, drinks and finger food night with the family: sun dried tomato hummus.
Sun dried tomatoes may not be authentically Arab, but combining them with hummus is a crowd favorite that comes together at a moment’s notice. Whereas many commercial brands are packed with sugar, salt and preservatives, homemade hummus is a nutritious, all-natural snack. Here is an easy way to make your own at home.
In this instance I used sun-dried tomatoes that weren’t packed in oil, then added 1 tbsp extra virgin olive oil to the mix. I recommend doing this, as the flavor of the non oil-packed tomatoes is stronger, plus the hummus won’t be too oily. If you already have oil-packed tomatoes, no problem. Just press them to drain some of the oil before you add them to the food processor.
- 400g cooked chick peas (dried/boiled or canned, your preference)
- 3 tbsp tahini
- Juice of 1 small lemon
- 1/3 cup sun dried tomatoes, chopped (drain very well if using oil-packed)
- 1/4-1/3 cup water
- 1 tbsp extra virgin olive oil
- Place the chick peas, tahini, lemon juice and sun dried tomatoes in a food processor. Pulse until just combined.
- Add the olive oil and 1/4 cup water, and process for 20-30 seconds until smooth. If the hummus is too thick (some sun dried tomatoes are juicier than others), add water until desired consistency is reached.
- Spread on a plate, drizzled with extra virgin olive oil and additional sun dried tomatoes, for garnish.
Audio pairing: Motor City Drum Ensemble, “Raw Cuts #6″