If you love the rich flavor of tomatoes, you will love this simple sun-dried tomato hummus. It is infused with oregano and fresh lemon for flavor and a kick of brightness. You will want to bring this to parties, picnics, road trips, and everywhere in between. It's so delicious and creamy, especially on a good cracker.
Excerpted from The Minimalist Baker. Copyright © 2015 The Minimalist Baker, LLC. Photographs Copyright © 2015 The Minimalist Baker, LLC. Published by Viking Canada, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved. Available at Indigo.
1 15-ounce (425 grams) can chickpeas, lightly drained
4 cloves garlic, (2 Tbsp or 12 grams), minced
1⁄2 cup (60 grams) loosely packed sun-dried tomatoes (if in oil,drain)
1⁄4 cup (56 grams) tahini
2 lemons, juiced (4 Tablespoons or 60ml)
3/4 teaspoon sea salt
1 teaspoon dried oregano
1/4 cup (60ml) olive oil, plus more for serving
water to thin
optional (for garnish) toasted pine nuts
Add all ingredients to blender or food processor. Blend until creamy and smooth, scraping down sides as needed.
Add water if there is trouble blending (I added 1⁄2cup or 120ml). Taste and adjust seasonings as desired.
Garnish with additional olive oil, paprika, and toasted pine nuts (optional). Serve with pita, crackers, or vegetables.
Leftovers will keep covered in refrigerator for at least 7-10 days.