I’ve spent many years without hummus, and I didn’t know what I was missing. But a few months ago, out of the blue, I found myself craving it. One trip to the supermarket later, plus my usual mood for improvising in the kitchen, led to this easy, incredibly easy, too-easy-to-care sundried tomato hummus-like spread.
Now, if you’re a fan of sundried tomatoes, you know that they make anything taste better. Toss them some with pasta and bam, you have a meal. Throw some inside a boring sandwich for instant taste bud joy. So why not blend them with chickpeas, what could go wrong? Nothing, nothing could go wrong, as you’re about to see. And you don’t even need anything else. Of course, there are other things you can add to the mix if you’re so inclined: basil leaves for even more flavor, pretty much any nuts to make it more hearty, some lemon juice to make it a little lighter. But if you’re impatient, in a hurry, or just before shopping day, here is what you can make (then eat, then make again):
- 1 cup cooked chickpeas
- 3-4 sundried tomatoes in oil
- olive oil
- In a food processor, add 3-4 sundried tomatoes for every cup of chickpeas. Drizzle some olive oil and some of the tomatoes' oil if desired.
- Mix until they form a homogeneous paste, scraping the walls of the processor as needed.
- Serve with a drizzle of olive oil on bread, crackers or veggies.
- If you're using raw chickpeas, start by soaking them in water overnight. Then boil for about 1 1/2 hours and rinse.