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Sun-dried Tomato Hummus
Hummus is a super delicious middle eastern spread, typically served with pitas. It is very healthy, full of flavor, and easy to make. It can be ready as little as 15 minutes, or you can let it set overnight in the fridge to let the flavors meld together and become even more amazing. We like making our hummus with sun-dried tomatoes, to give it an extra kick.
The recipe list is short:
4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste (this can be tricky to find, check near the jars of olives)
1/4 cup fresh lemon juice
2 15.5 oz cans of chick peas/garbanzo beans (drained)
1/2 cup olive oil
1/2 cup oil packed sun-dried tomatoes, drained
You will need a food processor for this. Unless you want to motor and pestle it away for hours. Or not have hummus.
Put the garlic, salt, tahini paste and lemon juice into a food processor, and process until smooth. Add the chick peas and olive oil, process until smooth again. Finally, add the sun dried tomatoes and blend again.
Put it in some sort of dish and either serve right on the spot, or let it sit in the refrigerator. It can sit for a few days, and the flavors will get better and better each day. It usually doesn’t last that long here though.
To best enjoy the hummus, you will need pita. I recommend getting some small pita pockets, then breaking them into fourths. Take your grill pan, and heat that sucker up real hot. Like, 7 or 8 hot if you have a electric stove. Without using any oil, place as many pitas on the grill pan as possible. Watch them carefully, once they start smoking, they will be about ready to turn over. Wait a few more seconds, and try one. If it has black grill marks, flip it. Grill the other side, then put them on a plate. Finish the remaining pita quarters. This gives the pitas a smoky flavor and a bit of a crunch that goes wonderfully with the hummus.