I got back loads of sun-dried tomatoes when I visited Italy last year and have become a fan of the flavour they impart to dishes. So this week, I added them to add flavour to Hummus and voila! I had a delicious Sun Dried Tomato Hummus, which has been a great hit with family and friends.
If you have been following this blog, you would know that I love Hummus and so is the extended family. As a result, I have been experimenting with flavours that I could combine with Hummus and so far have made plain Hummus, Roasted Bell Pepper Hummus, Coriander Green Chilli Hummus, Sweet Thai Peanut Hummus, and Roasted Beetroot Hummus.
Coming back to Sun Dried Tomato Hummus, I loved the intense tangy taste that the sun-dried tomatoes imparted to the Hummus and it was a great accompaniment to carrot and cucumber sticks.
How to Make Sun Dried Tomato Hummus
- Dried Chickpeas, Garbanzo Beans or Kabuli Chana – 1/2 Cup
- Tahini – 2 tbsp
- Garlic Cloves – 3 Large
- Roasted Cumin Powder – 1/2 tsp
- Sun-dried Tomatoes – 1/2 Cup (I used about 10 large ones)
- Olive Oil – 5 tbsps
- Salt to Taste
Method to Make the Sun Dried Tomato Hummus Recipe
- Soaking and Cooking the Chickpeas
- Soak the chickpeas in 2 cups water for 6 to 8 hours.
- Drain all the water from the chickpeas and rinse well.
- Pressure cook the chickpeas in 2.5 cups of water for just 2 whistles.
- Let the chickpeas cool.
- Soaking the Sundried Tomatoes
- Soak the sun-dried tomatoes in 2/3 cup warm water for about 30 minutes.
- Remove the sun-dried tomatoes from the water.
- Save the water.
- Making the Sun Dried Tomato Hummus
- Grind the cooked chickpeas, garlic, cumin powder, salt, soaked sun-dried tomatoes, tahini, and 3 tbsp olive oil into a smooth paste.
- If required, add some of the water in which the sun-dried tomatoes were soaked to the paste while grinding to get a creamy consistency.
- Spoon the hummus into a large bowl.
- Cover the surface with the remaining olive oil.
- Serve the Sun Dried Tomato Hummus with some Lavash, or Carrot and Cucumber Sticks.
- Do not overcook the chickpeas. The chickpeas should be firmer in consistency than when they are cooked for Chole.
- Do cover the surface of the hummus with olive oil else it tends to dry out in the hot Indian weather.
- You could use hummus as a dip to accompany salads or chips.
- You can refrigerate the Sun Dried Tomato Hummus and it will last for about a week.