Creamy Sun Dried Tomato Hummus

I absolutely adore hummus, and there are so many different variations available to buy these days, but it is one of those things that is so easy just to make yourself at home.  I have read lots of posts on social media, and blogs, about achieving the 'holy grail' that is super smooth hummus, but to be honest I don't mind a bit of texture!  If I am in a hurry I will quite happily use canned chickpeas and I most certainly will not ever consider peeling the chickpeas!  Generally, however, I tend to follow the Ottolenghi method of soaking dried chickpeas and then cooking with a little bicarbonate of soda.  I find that this is most effective in giving a nice smooth and creamy texture.  I love plain hummus but for this recipe I added some sun dried tomatoes, which I think give a nice tangy flavour.  In the picture above I served the hummus with some toasted flatbread chips, made from left over flatbread that I had made the day before.  You can find the recipe here

RECIPE

Ingredients

250g Dried chickpeas, soaked overnight in water

1 Tsp Bicarbonate of soda

4 Cloves of garlic, crushed

4 Tbsp Tahini

2 Tbsp Olive oil, plus extra to serve

4 Tbsp Lemon juice

2 Tbsp Tomato puree

12 - 15 Large sun dried tomatoes that have been stored in oil.  I used a whole 250g jar, drained.

1 1/2 Tsp Sea salt

Method

  1. Drain the chickpeas and rinse.  Place a large pot on a high heat and add the chick peas and bicarbonate of soda.  Cook for 2 - 3 minutes stirring constantly.  Add plenty of clean cold water to cover the chickpeas and bring to the boil.  Reduce to a simmer and cook until tender.  Whilst they are cooking foam will float to the top, skim this off and discard.  The chickpeas can take anywhere between 10 - 50 minutes to cook depending on type and freshness.  You want them to be really soft and tender, and they will break apart easily when pressed between finger and thumb.
  2. Let the chickpeas cool a little and then put into your blender with the garlic and salt.  Keep a few whole chickpeas to one side for decoration.  Blend on a high speed until they form a smooth, stiff paste.  Add the sun dried tomatoes and tomato puree and continue to blend until combined.  
  3. With the blender still running pour in the tahini, lemon juice, and olive oil. Continue to blend until smooth.  Transfer to a bowl and drizzle with more olive oil and top with a the left over whole chickpeas.

 

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