Hummus Dip Two Ways - Regular and Sundried Tomato

Hummus Dip Two Ways - Regular and Sundried Tomato
Hummus Dip Two Ways - Regular and Sundried Tomato
I have to admit that I used canned chickpeas for this recipe. Ah, sometimes it feels great to take a break from all the hard work and do something simple. Please feel free to use dried chickpeas(of course you will have to boil them:)) I just simply took the easy way out this time....and I don't regret it:)! We enjoyed this dip with some pita/naan bread. But you can spread it on bagels, baguette slices, crackers, etc. I didn't have any tahini paste and used sesame seeds instead...Tahini paste is just ground sesame seeds.But, if you have tahini paste use that instead. You can make your hummus dip really creamy or leave it chunkier. You can also add your own flavorings to make it unique. I chose to make a regular one and a sundried tomato....just to vary the flavors. I happen to have some sundried tomatoes on hand...but if you don't have any, just do the regular kind.
  • Preparing Time: 20 minutes
  • Total Time: 20 minutes
  • Served Person: 6
veg vegan hummus chickpeas dip appetizer sun dried tomatoes middle eastern vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian
  • 1 14-oz can canned chickpeas drained and rinsed
  • 1 clove garlic
  • 2 tbsp sesame seed paste (tahini)
  • 2 tbsp lemon juice freshly squeezed
  • 0.25 tsp ground cumin
  • 1 extra virgin olive oil / water (for thinning dip)
  • 1 salt
  • 1 tbsp sundried tomatoes
  • Carbohydrate 16.8470933337992 g
  • Cholesterol 0 mg
  • Fat 42.1717952819771 g
  • Fiber 3.2740417294318 g
  • Protein 4.35638583336209 g
  • Saturated Fat 5.80151557980192 g
  • Serving Size 1 1 Serving (113g)
  • Sodium 235.205448973816 mg
  • Sugar 13.5730516043674 g
  • Trans Fat 1.34671174184658 g
  • Calories 454 calories

Garnish: paprika olive oil fresh flat leaf parsley,chopped sundried tomatoes,chopped* basil* *(optional...only if you are doing the sundried tomato kind) Directions: Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt. Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley. To make the sundried tomato hummus: Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

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