Hummus with Sun-Dried Tomatoes
Wonderful combination of flavors. I love sun-dried tomatoes, yet the yogurt gives this a somewhat Greek flavor. It's tangy and really good. Travels well, perfect for barbecues, picnics, and potlucks. Really good on sandwiches too.
Wonderful combination of flavors. I love sun-dried tomatoes, yet the yogurt gives this a somewhat Greek flavor. It's tangy and really good. Travels well, perfect for barbecues, picnics, and potlucks. Really good on sandwiches too.
- 1/4 teaspoon salt
- 1/4 cup crumbled feta cheese
- 1 teaspoon cumin ground
- 1 tablespoons olive oil
- 15 ounces garbanzo beans (chickpeas)
- 3 tablespoons lemon juice fresh, about 1 large lemon
- 1.5 tablespoons tahini (sesame seed paste)
- 2 cloves garlic finely minced
- 3 tablespoons yogurt plain
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- 6 each sun-dried tomatoes in oil chopped
- 2 tablespoons basil fresh & minced
- -----------toppings ------------------------------
- 1/4 cup toasted pistachios
- Carbohydrate 9.22809223027581 g
- Cholesterol 3.01093749980583 mg
- Fat 4.07040816940549 g
- Fiber 1.78496269689187 g
- Protein 2.81648497084388 g
- Saturated Fat 0.954271690984767 g
- Serving Size 1 1 Serving (49g)
- Sodium 146.212837028501 mg
- Sugar 7.44312953338394 g
- Trans Fat 0.230495915990319 g
- Calories 83 calories
Step-by-step
- Drain and rinse beans, reserving some of the liquid (can use to make the hummus creamier).
- Place all ingredients except sun-dried tomatoes & toppings in a food processor and blend on high speed. After blending the ingredients, adjust the seasonings as you see fit. To make a smoother, creamier batch, add a little liquid until smooth and it reaches the preferred consistency. Can use liquid from the canned beans, olive oil, lemon juice, or water.
- Remove mixture from the food processor and place in bowl. Stir in the chopped sun-dried tomatoes and the minced basil.
- Sprinkle with feta and toasted pistachios and serve with raw vegetables, crackers, tortilla chips. Or use as a spread on sandwiches.
The ingredient list hides the physical labor required for a truly velvety spread. Chickpeas possess tough outer skins that resist standard food processor blades. Peeling these skins individually transforms a gritty purée into a smooth emulsion. Tannin-rich skins ruin mouthfeel by leaving fibrous bits behind on the tongue. Run boiled or canned chickpeas under cold water and slip them out of their skins manually before blending. Process the garbanzo beans, tahini, and lemon juice continuously for three full minutes until the mixture turns pale and light. Cold plain yogurt introduces moisture and dairy fat without thinning the paste aggressively. Stir chopped oil-packed sun-dried tomatoes and fresh basil into the finished base rather than blending them. Folding inclusions preserves distinct pockets of chewiness and color. Toast pistachios at 350 degrees Fahrenheit for eight minutes until fragrant to provide a contrasting crunch against the soft base. Scaling quantities up requires doubling the tahini and lemon juice proportionally while adjusting the garlic cautiously, as raw alliums multiply in intensity when multiplied blindly.
