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Sun-dried Tomato Hummus

Want another hummus recipe? Why not try this with sun-dried tomatoes? The tomatoes add a little tang to the hummus and the addition of harissa paste makes it perfect if you like a spicy version.
Servings 2

Ingredients

  • 1 15-ounce can chickpeas (you can reserve few chickpeas for topping)
  • 3  fat cloves garlic
  • 10 pcs sun-dried tomatoes drained
  • 80 ml tahini
  • 2-3 tsp harissa paste
  • 2-3 tbsp fresh lemon juice
  • Salt to taste (start with 1/2 tsp)
  • 1 tbsp sun-dried tomato oil

To serve (optional):

  • sun-dried tomato oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.

  2. In a bowl, add the chickpeas without its water. Add tap water two inches above the chickpeas. Rub chickpeas using your palms until the skins are removed. Pour out the water including the skins. Repeat this process is necessary. If you are satisfied, wash the chickpeas for the last time and drain.

  3. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.

  4. Add garlic cloves and microwave for 4-5 minutes. Let cool.

  5. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, sun-dried tomatoes, harissa paste, salt and tahini. While the food processor/blender is mixing, add in sun-dried tomato oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired.

  6. Transfer to a container and place in the fridge to thicken up and develop flavor.

  7. To serve, drizzle more sun-dried tomato oil, chickpeas, roughly chopped parsley and chopped sun-dried tomatoes. Serve with your favorite crackers, veggies or pita bread.

Recipe Notes

Skinning the chickpeas is totally optional, but it gives you a smoother texture. If you don't mind grainy hummus, then you can skip the ‘skinning’ step.