My draft list is so long it is more than often that I don’t have the enthusiasm to scroll down till the very end. But today I did, and guess what I found! Last year around May-June I have given a big batch of tomatoes for “sun-drying”. Now sun-drying tomatoes is a bit of a tedious process, as in it takes quite a few days before you get the actual product at hand. But that, I would say, is totally worth it! You can read here how I dried the tomatoes and then made a pesto out of it. I used the pesto extensively as a dip with crackers and crusty bread and also this lip-smacking pasta which I had posted last year itself. But what I forgot to post, and embarrassingly so, was this awesome hummus I made with the pesto. I have always been a die-hard fan of authentic hummus. I make it two ways — with or without boiling the chickpeas — and I love the smoothness and texture of both. Similarly, I made the sun dried tomato hummus two ways but have lost them somehow, most likely in the drastic bid to retrieve my pictures from my old laptop while it was dying. So the pictures that you see here are of the unboiled, textured ones.
I love a little amount of versatility in my hummus and this one generously peppered with sun-dried tomatoes offers just that! Dunk your crackers in this, lather it on your sandwich bread, use it as a base sauce for your wraps and rolls or just toss it with some veggies and chicken for a healthy Middle-Eastern Salad. In short, I can guarantee you won’t regret making it. And as I say this, I am off to make a batch of the same and enjoy it through the week. 🙂
Sun-Dried Tomato Hummus
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Ingredients
- Chickpeas, soaked in water overnight and then boiled: 200 gm (you can ignore the boiling part if you want texture in your hummus. I did a batch of both.)
- Extra Virgin Olive oil: 3/4 cup
- Sesame seeds: 2-3 tbsp
- Lime, juiced: 3
- Garlic, minced: 2 tsp
- Sun-Dried Tomato Pesto: 4 tbsp
- Paprika: For seasoning
- Garlic or seat salt: To taste
METHOD
1. In a non-stick pan, dry roast the sesame seeds and make a paste with the lemon juice for the tahini. Set aside.
2. In a blender, throw in the chickpeas, garlic and blend. Drizzle olive oil bit by bit until almost smooth. Add tahini, salt, paprika and blend again. Finally add the sun-dried tomato pesto and blend till smooth and silky. Pour into your serving bowl.
3. Sprinkle a generous doze of olive oil and paprika and serve with pita bread or crackers.
