This delicious Sun-dried Tomato Hummus is the creation of my friend Nealy Fisher, founder of The Flexible Chef.
In Nealy’s words, “I’ve included rough measurements below, but I never actually measure ingredients for my sun-dried tomato hummus. I encourage you to follow these rules, but then break them to arrive at your own version of this classic. Use these measurements as a guide and then taste, refine, add or subtract to arrive at your desired consistency and flavor combo.”
This recipe is a perfect one to share with current events, using almost entirely non-perishable canned goods.
2 tablespoons fresh lemon juice
1 15-ounce can chickpeas, drained and rinsed
1/3 cup tahini
1 garlic clove
5 to 6 oil-packed sundried tomatoes
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a blender, combine 1/4 cup water with all the ingredients. Blend until smooth, adding a few more tablespoons of water, if needed, to thin the mixture to your desired consistency.
Adjust the seasoning to taste. Keep in the refrigerator, covered, for 2 days.