Sun-Dried Tomato Hummus
Prep Time 8 hours
Cook Time 30 minutes
servings
Ingredients
Chickpeas From Scratch:
- 1 lb chickpeas, dried
- 10 cups water
- 1 bay leaf
- 2 cloves garlic, peeled
- red pepper flakes, optional
- salt, to taste
Sun-Dried Tomato Hummus:
- 1 large clove garlic
- 2 tbsp olive oil, (ideally from the sun-dried tomatoes in oil jar)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2 cups chickpeas, cooked
- 1/4 cup sun dried tomatoes, packed, drained
- salt, to taste
- 1/4 cup water, to thin, if desired
- crackers, and/or vegetable sticks, to serve
Instructions
Chickpeas From Scratch:
- Sort dry beans and remove any pebbles or overly dried beans.
- Cover chickpeas with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.
- Drain soaking water and rinse beans.
- In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf and whole garlic cloves to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
- Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
- Remove the bay leaf and garlic cloves. Season the beans generously with salt to your liking.
Sun-Dried Tomato Hummus:
- In a food processor, add the garlic clove while the blade is spinning to mince it finely.
- Add in olive oil, tahini, and lemon juice. Process until combined.
- Add in chickpeas and sundried tomatoes and process until smooth. Add salt and water to thin as desired.
- Serve sun-dried tomato hummus with vegetable sticks and crackers. Hummus will last up to 5 days in the refrigerator.
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