Hummus with sun-dried Tomatoes

© Qin Xie-Krieger

© Qin Xie-Krieger

The first time for me to try hummus was during a trip to Dubai four years ago. Its taste was rather mild. I really enjoyed the creamy texture and subtle lemon note. A great spread on a piece of delicious white bread.

When I ate it again a few days ago at a Lebanese restaurant as an appetizer, it was clear to me that I wanted to prepare my own hummus soon.

© Qin Xie-Krieger

© Qin Xie-Krieger

Since I do not like to follow recipes, but rather experiment with my favorite ingredients to get new ideas, I was quite sure from the very beginning: it must be a Qin-creation. 😉

The taste of the traditional hummus from the Orient is a little too bland for my taste. So I wanted to give my hummus a special kick.

© Qin Xie-Krieger

© Qin Xie-Krieger

As I saw the fiery red sun-dried tomatoes in the kitchen cabinet, the idea was immediately there: Yep! Why not use these aromatic tomatoes, which were dried under the Tuscan sun?

The result was fabulous! Not only my husband was totally crazy about my tomato hummus (the big can full of hummus couldn’t be kept for longer than one day). Also our neighbors plastered a good portion of it with great relish. It is so easy to make others happy. What are you still waiting for? 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients:

250g dried chickpeas
8 sun-dried tomatoes
4 cloves of garlic
1 Thai chili pepper
Juice of ½ lemon
3 tablespoons tahini
4 tbsps olive oil
1 tsp sea salt
Salt and pepper

Preparation:

  1. Soak Chickpeas and tomatoes (separately) overnight. Keep the soaking water of the tomatoes.
  2. Cook chickpeas in boiling water for about 35 min until they are getting soft, drain the peas and save 200ml cooking water for later.
  3. Crush garlic with sea salt in a mortar. Core Chili bulkheads and also crush in a mortar, same with the tomatoes which are cut into thin strips beforehand.
  4. Reduce the soaking water of the tomatoes on a medium flame.
  5. Add the chickpeas, tomatoes, garlic, chili, olive oil and the reduced tomato water in a shredder, purée and add slowly the cooking water to get a creamy paste.
  6. Add the lemon juice and tahini to the paste, salt and pepper.

Chill the paste for several hours before it is served. What you need are only some pieces of very tasty white bread. I love to serve this hummus with my favorite Italian bread. Believe me, this is something to die for! 😀

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2 thoughts on “Hummus with sun-dried Tomatoes

    1. Qin Post author

      Thanks Patty! You should really try to make this one. It is a perfect simple dish for the hot summer days! 🙂

      Reply

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