Tuesday, June 1, 2010

Katie's Sun-Dried Tomato Hummus

Alright so last year, I started making hummus. Originally, I made The Joy of Cooking's recipe, but found that it needed tweaks. Now the recipe is pretty much my own. My friends love it, and it's how I won over John's friends when I brought it to a Halloween party at his apartment. Also, my dad used to be THE hummus maker in my house, but now he doesn't even want to know how I make it, he just wants me to make it.

You can leave out the sun-dried tomatoes if you just want regular hummus, or maybe add some roasted red peppers instead. I, however, love sun-dried tomatoes and some people in my family get upset stomachs from red peppers, so I usually stick to this one. Also, this recipe is easily doubled for a big party with leftovers.

Alright, now the ingredients:
1 16-oz can of chick peas.
1/3 cup of tahini
1/6-1/4 cup of lemon juice
1/2 teaspoon of cumin
1/2 - 1 teaspoon dried parsley or 1/2-1 tablespoon of fresh parsley
1/2 teaspoon of sweet paprika (or 1/2 teaspoon of half-sharp paprika, if you want it spicy)
olive oil
1-2 cloves of garlic, roasted if you want
sun-dried tomatoes to taste
optional: a pinch of salt

First, drain the chickpeas:

and wash them too, cause the liquid from the can smells like cat food.

Next, put them in the food processor (or blender, if you are food processor deprived) with a bit of water (just a splash really, you'll be adding lemon juice and oil later so you don't need a lot) to help them puree a bit. Then puree. Obviously. It'll look kind of like this:

Now add the tahini. It is expensive but one jar will make LOTS of hummus and other dips too! It's also essential for the flavor of the hummus, so don't skip it.

Then, add the lemon juice, to taste really.

Next, add the parsley (fresh is good too if you have it!), paprika and cumin

I feel the need to talk about this paprika I have though. I'm half German-Hungarian and my Oma (grandma) is from Hungary. One of her friends brought this paprika back from a trip to Hungary. It's super fresh and really red and we keep it in the freezer.

It's really awesome.

Anyway, then add the garlic. If you have a blender/crappy food processor, I recommend chopping it up. I just minced it cause I like using the garlic press :D. Anyway, roasted garlic is also a nice option, but I'm too lazy for that today.

Then, puree and stream in a few tablespoons of olive oil for creaminess. It should look like this:

If you like plain hummus, this is where you'd want to stop. If you like to add stuff, then continue, but you should definitely taste it at this point and adjust the recipe to your liking if needed. You can also add a bit of salt here or maybe some red pepper flakes.

Add as many sun-dried tomatoes as you like. The oil they're packed in is also wonderful to use in place of/in addition to the olive oil this recipe calls for if you have some left.

Puree well, and then you're done!
Serve with warm pita, tortilla chips, or vegetables. You can also garnish with extra paprika or parsley.



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