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Hummus With Sun-Dried Tomatoes And

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Ingredients

Adjust Servings:
2 (15 ounce) cans chickpeas
1 cup tahini
4 tablespoons lemon juice
2 - 4 garlic cloves, chopped
1/4 cup chopped sun-dried tomato
1/8 cup drained pickled jalapeno pepper
1/2 - 1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
7 tablespoons ice cold water

Nutritional information

1227.8
Calories
567 g
Calories From Fat
63.1 g
Total Fat
8.7 g
Saturated Fat
0 mg
Cholesterol
2229.6 mg
Sodium
136.1 g
Carbs
31.5 g
Dietary Fiber
3.5 g
Sugars
44.1 g
Protein
1300g
Serving Size

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Hummus With Sun-Dried Tomatoes And

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    Cuisine:

    Sun-dried tomatoes and jalapenos are great additions to hummus. This is also a great plain hummus if you want to leave them out. See note below re: the trick to truly smooth and creamy hummus. If you REALLY want to do this right, you should cook your own chickpeas. See note below on how to cook chickpeas for hummus.

    • 35 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Hummus With Sun-Dried Tomatoes and Jalapenos, Sun-dried tomatoes and jalapenos are great additions to hummus This is also a great plain hummus if you want to leave them out See note below re: the trick to truly smooth and creamy hummus If you REALLY want to do this right, you should cook your own chickpeas See note below on how to cook chickpeas for hummus , Sun-dried tomatoes and jalapenos are great additions to hummus This is also a great plain hummus if you want to leave them out See note below re: the trick to truly smooth and creamy hummus If you REALLY want to do this right, you should cook your own chickpeas See note below on how to cook chickpeas for hummus


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    Steps

    1
    Done

    Note: to Make Truly Light, Smooth, and Creamy Hummus, You Must Peel the Chickpeas. I Know It Sounds Crazy, but That's the Trick. It Really Doesn't Take as Long as You'd Think It Would - It's Similar to Snapping the Stem Ends Off of Fresh Green Beans. Just Take a Chickpea, and Using Your Index Finger, Middle Finger, and Thumb, Pinch the Round End of the Chickpea (opposite the Pointy End). the Chickpea Will Pop Out of the Skin. It Takes Me About 10 Minutes to Peel the Chickpeas For This Recipe. It's a Small Time Investment, but to Me, the Deliciously Creamy Texture of the Finished Hummus Is Worth It. If You Don't Want to Take the Time to Peel the Chickpeas, You Can Just Drain Them and Use Them as-Is.

    2
    Done

    Note: to Cook Chickpeas For Hummus: Take 1and 1/3 Cups Chickpeas, and Soak Them in Water For at Least 12 Hours, or Up to 24 Hours. When Ready to Cook, Drain the Chickpeas, Place in a Large Pot, and Cover With Water by 2 Inches. Bring to a Boil, Then Reduce Heat to Medium, Cover, and Cook For 1 Hour. Drain Chickpeas and Rinse in Cold Water. They Are Now Ready to Use.

    3
    Done

    Drain the Chickpeas.

    4
    Done

    Peel Chickpeas, If Desired.

    5
    Done

    Place the Chickpeas in the Food Processor. Process Until the Chickpeas Are Well Broken Up - Kind of Powdery and Grainy Looking.

    6
    Done

    Add the Tahini, Lemon Juice, Garlic (use as Much or as Little as You Like - Up to Your Personal Preference For/ Tolerance of Garlic), Sun-Dried Tomatoes, Pickled Jalapenos, Salt, Pepper, and Cumin.

    7
    Done

    Process in the Food Processor Until a Thick Paste Forms.

    8
    Done

    Add the Water - Note That the Water Should Be Ice Cold, but It Should not Be "ice Water" - Don't Put Chunks of Ice in the Hummus. Process For About Five Minutes, Until You Get a Very Smooth and Creamy Paste.

    9
    Done

    Serve With Crudits, Chips, or Crackers.

    Avatar Of William Lee

    William Lee

    Breakfast boss whipping up hearty and satisfying morning meals with creative flair.

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