Monday, 15 February 2016

Hummus with sun-dried tomatos

Hummus - much like so many other things in Middle East- is a source of continuous fighting. Its name means "chickpea" in both Hebrew and Arabic and every single country in the region claims to have invented it. Whether or not the original inventors, Israelis have truly made it their own: their annual consumption is over double that of neighbouring countries. 

This hummus recipe will hardly add any fuel to the flames of any international incident: it's from my kitchen in Helsinki and outrageously rips its inspiration from Italy of all countries. It became a swift favourite of our hummus orgies yesterday. So freaking addictive even crack doesn't stand a chance - especially with these za'atar covered flatread crisps

Instead of sun-dried tomatos you could also use these oven-roasted ones

Hummus with sun-dried tomatos:

400 g can chickpeas (drained weight 240 g)
1 tbsp tahini
14 sun-dried tomatos
4 tbsp oil from the sun-dried tomatos
2 garlic cloves
2 tbsp lemon juice
1 tbsp finely chopped basil
5 tbsp water
1/4 tsp black pepper
(1/4 tsp salt)

Measure the ingredients (apart from salt) into a food processor. Blizz until velvety smooth. Check the taste and add salt now if needed (there's quite a bit of salt in the tomatos). If it's too thick, add more water a tbsp at a time until you've reach the desired consistency.

Here's a teaser of all the other hummus recipes making their on the blog this week. Ooh, those colours! Spring just can't be here soon enough!

Out of habit I peel my chickpeas (the skin comes off easily, you just pinch the chickpea), but do you? Does it make any difference to the taste? Oh, and is everybody happy with the tinned variety or are there people out there who soak and boil their own chickpeas? Can you tell the difference?





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