Hummus With Sun-Dried Tomatoes
- Total Time
- 20 minutes, plus at least 2 hours' soaking
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 or more servings
- 1cup dried chickpeas (garbanzo beans)
- 1cup sun-dried tomatoes (not in oil)
- Salt and pepper
- 2cloves garlic, more to taste
- ¼cup extra virgin olive oil
- 1tablespoon pimentón, more to taste, optional
- Lemon juice to taste
- Pita chips or raw vegetables, for serving.
Preparation
- Step 1
If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
- Step 2
In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
- Step 3
Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)
Private Notes
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Cooking Notes
ek perrow
Tweaked to my preferences. I had cooked the chickpeas earlier using Mark Bittman's no soak method. I increased the garlic (+1 clove), added 1/2 tsp chipotle chile pepper in addition to the pimentón. No salt and no black pepper. Put about 1/4 cup in a spinach wrap and enjoyed. Definitely a keeper.
blisssu
Friends and I loved my bright orange version of Mark Bittman's hummus. His wording allows for interpretation and invites as many variations of this recipe as creators. I used 2 cups of already-cooked garbanzos and soaked the tomatoes separately. His suggestion to measure "more to taste," led me to add 5 garlic cloves and a tbsp of pimentón. I would have liked a smoother hummus but did not have time to pick through and discard the bean skins. Still, the results were gratifying.
Jon w
I added a bit of tahini which rounded out the flavor. Also, ended up using canned chickpeas which worked fine with some of the liquid from the can.
Emily
I used Hungarian half-sharp paprika instead of the Spanish pimenton and it was spicy and delicious. I also cut the oil back to 2T, left out the lemon, and replaced with some extra cooking liquid. I didn’t feel like it needed any extra oil and didn’t miss the lemon as the tomatoes were plenty acidic. I will definitely repeat this recipe, a nice change from ordinary hummus!
solo
Added Greek yogurt, used canned beans, and sun dried tomatoes in oil. Still worked
solo
Used canned beans, sun dried tomatoes in oil, and some Greek yogurt
soli
Used canned beans, sun dried tomatoes in oil and some Greek yogurt
ek perrow
Tweaked to my preferences. I had cooked the chickpeas earlier using Mark Bittman's no soak method. I increased the garlic (+1 clove), added 1/2 tsp chipotle chile pepper in addition to the pimentón. No salt and no black pepper. Put about 1/4 cup in a spinach wrap and enjoyed. Definitely a keeper.
Annie
I use tahini and canned beans and it was great!!
blisssu
Friends and I loved my bright orange version of Mark Bittman's hummus. His wording allows for interpretation and invites as many variations of this recipe as creators. I used 2 cups of already-cooked garbanzos and soaked the tomatoes separately. His suggestion to measure "more to taste," led me to add 5 garlic cloves and a tbsp of pimentón. I would have liked a smoother hummus but did not have time to pick through and discard the bean skins. Still, the results were gratifying.
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