Sun Dried Tomato Hummus

Thursday, June 16, 2016

If not for the notification on Facebook, I would have easily forgotten that it was is my Blog's Birthday on the 10th:) Until a few years I would keep track of the Blog's anniversary then the baby happened & I got so busy with the hustle bustle that I conveniently put Vegetable Platter on the back burner. But Blogging has always been a passion & after so  many years I still love clicking food pictures & writing about food.

I have been terribly guilty of neglecting my Blog Baby but I want to get back real soon.


I have a very simple recipe for Hummus today. We've all eaten the regular hummus but my current favourite is the one flavoured with sun dried Tomatoes.

Sun dried tomatoes add great flavour & a lovely hue to the dip.

They are incredibly easy to make so go ahead & make some on your own instead of buying a jar 


You Will Need:
  • 1  cup chickpeas - cooked or canned
  • 3-4 cloves of Garlic
  • 2 tbsp Tahini Paste ( I used store bought )
  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil + another tbsp more to be poured on top
  • 8 sun dried tomatoes (soaked in olive oil)
  • Fresh basil 
  • 1 tsp dried chilli flakes
  • 1/2 tsp or more salt
How To:

If not using canned chickpeas, soak about Half a cup of dried chickpeas in water for 6 hours or overnight. Pressure cook with a teaspoon of salt. Drain & reserve the liquid & set aside

In a blender, add all the ingredients except basil & pulse for a minute. scrape down the sides. Add a little bit of reserved liquid & pulse for another couple of minutes. 

Add Basil & pulse until just minced. Add a bit of the reserved water if you want to thin down the hummus a bit.

Scoop into a serving bowl. Garnish with some more chilli flakes, olive oil & fresh basil.

Serve with Pita chips, fresh vegetables or slather them on crisp toasted bread. 


Its not easy to find Tahini paste in India, but they are so easy to make. You can make fresh Tahini paste by toasting about 2 tbsp of white sesame seeds on low flame & then upon cooling, pulse them in a blender with about 3 tbsp of olive oil & it's done 

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