June 17, 2016

Sun Dried Tomato Hummus

If not for the notification on Facebook, I would have easily forgotten that it was is my Blog's Birthday on the 10th:) Until a few years I would keep track of the Blog's anniversary then the baby happened & I got so busy with the hustle bustle that I conveniently put Vegetable Platter on the back burner. But Blogging has always been a passion & after so  many years I still love clicking food pictures & writing about food.

I have been terribly guilty of neglecting my Blog Baby but I want to get back real soon.

Hummus

I have a very simple recipe for Hummus today. We've all eaten the regular hummus but my current favourite is the one flavoured with sun dried Tomatoes.

Sun dried tomatoes add great flavour & a lovely hue to the dip.

They are incredibly easy to make so go ahead & make some on your own instead of buying a jar 

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You Will Need:
  • 1  cup chickpeas - cooked or canned
  • 3-4 cloves of Garlic
  • 2 tbsp Tahini Paste ( I used store bought )
  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil + another tbsp more to be poured on top
  • 8 sun dried tomatoes (soaked in olive oil)
  • Fresh basil 
  • 1 tsp dried chilli flakes
  • 1/2 tsp or more salt
How To:

If not using canned chickpeas, soak about Half a cup of dried chickpeas in water for 6 hours or overnight. Pressure cook with a teaspoon of salt. Drain & reserve the liquid & set aside

In a blender, add all the ingredients except basil & pulse for a minute. scrape down the sides. Add a little bit of reserved liquid & pulse for another couple of minutes. 

Add Basil & pulse until just minced. Add a bit of the reserved water if you want to thin down the hummus a bit.

Scoop into a serving bowl. Garnish with some more chilli flakes, olive oil & fresh basil.

Serve with Pita chips, fresh vegetables or slather them on crisp toasted bread. 

NOTE:

Its not easy to find Tahini paste in India, but they are so easy to make. You can make fresh Tahini paste by toasting about 2 tbsp of white sesame seeds on low flame & then upon cooling, pulse them in a blender with about 3 tbsp of olive oil & it's done 


2 comments:

Prathima said...

Thanks for the really yummy recipe and the additional tips!

riya said...

I’m a fan of instant cooking and healthy food. I'd suggest trying this regular food by adding sun-dried tomatoes. It gives a great taste and colour like the ones they serve in restaurants. You can take a look at where I bought sun-dried tomatoes for my kitchen. https://goo.gl/N3AhGf. The flavour of sun-dried tomatoes are concentrated, packed and long lasted for almost a year.