I am back with yet another Hummus recipe 🙂 I still can’t believe that I used to buy this pre-made. It is so easy to make yourself. I must have thrown hundreds of dollars away on prepared product. Yikes!
I was in the grocery store, when I saw a jar of oil-packed sun-dried tomatoes. The idea struck me to make this into a delicious hummus, and to incorporate some of the oil from the jar of tomatoes into the mix.
When I went to gather up my ingredients, I thought that I might use Sriracha sauce to add some heat, but Jamie suggested that the flavour of red chili flakes might be more complimentary to the sun-dried tomatoes, and he was absolutely right!
I added everything to the food processor. I started with four tomatoes, but it wasn’t enough to give the hummus the tomato flavour that I was looking for. I added two more, but it was still lacking. I kept adding tomatoes until the flavour was perfect. The final tally: twelve sun-dried tomatoes. I was way off with my initial estimate of four!
There was just enough heat from the red chili flakes for you to notice, but you didn’t find yourself immediately reaching for a glass of water. I served this dip with a selection of fresh vegetables and some artisan tortilla chips, flavoured with salsa. The combination of the chips and the hummus was amazing.
I am so amazed by how easy it is to make hummus. I constantly find myself searching for flavour inspiration when I am in the grocery store. Some ideas that have come to mind are:
- olives (green or black)
- pickles (sweet or dill)
- maybe even a curried hummus 🙂
As I experiment with flavours, you can be sure that I will be sharing them with you.
- 1 can (540 ml) chick peas (rinsed)
- 2 1/2 tbsp tahini
- 1 lemon, juiced and zested
- 1/2 tsp salt
- 4 cloves minced garlic
- 3 tbsp olive oil
- 1 tbsp sun-dried tomato oil
- 12 sun-dried tomatoes (packed in oil)
- 1/2 tsp red chili flakes
- Add all ingredients into food processor and blend until smooth and creamy.
- Start dipping!