When we left for California our fridge already looked pretty pathetic. We were basically subsiding on Trader Joe’s tamales and tortilla chips. Since we’ve gotten back we still haven’t gone to the store, making meal times particularly precarious. Last week my aunt sent me a recipe for jalapeno hummus which has been stuck in my head ever since but alas with the state of our fridge, no jalapeno. What I did have were sun-dried tomatoes. On a side note, does anyone remember the Friends where Ross and Monica’s dad laments about not having invented sun-dried tomatoes. Still gets me. Anyway, long story short, this sun-dried tomato hummus was born out of lack.
It’s delicious, albeit, very garlicky. Feel free to tame it down if you prefer it a little milder. I used dry chickpeas but canned would work just as well. I also used dried sun-dried tomatoes. If you use some packed in oil, use a little tap water or the canned chickpea liquid in place of the soaking liquid.
Top with a few chickpeas and enjoy with fresh veggies or tortilla chips like I did.
- 8 sun-dried tomatoes
- 1.5-2 cups of cooked chickpeas
- 1 tablespoon garlic infused olive oil
- 1 tablespoon minced garlic
- 1 tablespoon roasted tahini
- 1 teaspoon salt
- Juice of 1 lemon
- ¼-1/2 cup sun-dried tomato soaking liquid
- Soak sun-dried tomatoes in water for 10 minutes.
- In a food processor, place all ingredients except soaking liquid.
- Run processor until mixture starts to come together. You may need to scrape down the sides of the bowl a few times.
- With the motor running, slowly add soaking liquid one tablespoon at a time. I probably used about a ½ cup of liquid but wasn't measuring exactly. Add the water until you get it to a consistency that you like.
Enjoy and Exhale!