sundried tomato hummus
i like hummus a lot, maybe not as much as molly yeh but a lot. you'll find me trying all the new flavors i see in the grocery store but honestly hummus is so easy to make and so cheap there's no reason to settle for sabra or overpay for something fancy. hummus is best before refrigeration anyways.
i learned from zahav's hummus the best trick for lemon juice/garlic and i will never go back. however, i'm kind of lazy so the rest of the recipe stays really simple.
- 1 can garbanzo beans
- 2/3 cup good tahnini
- 1/3 cup lemon juice
- 3 garlic cloves, unpeeled
- 1/4 cup ice cold water
- sundried tomatoes*, i used about a 1/4 cup
- a few pinches nice salt, i use jacobsen's kosher
- 1/2 tsp cumin
- olive oil and paprika or za'tar for serving
- the first and most important step is making the garlic lemon juice. in a food processor or blender drop your garlic (unpeeled) and the lemon juice. spin it up. then take the mixture and transfer it to a bowl. let it sit for 10 minutes to steep. clean the blender/processor.
- once the garlic lemon mixture has sat - strain it back into your mixer and add in the tahini. mix it up.
- from here you're just adding things. the cold water, sundried tomatoes*, cumin and salt first. followed by your beans. once fully mixed add water slowly until you get the consistency you like.
- Top with olive oil and seasoning and serve however you like. a personal favorite of mine is with foccacia (gasp not pita) and arugula with a hard boiled egg. eat and enjoy!
*some other fun add ins are roasted red peppers, olives, harissa, roasted butternut squash or pesto.