Hummus Dip...Two Ways(Regular and Sundried Tomato)

Hummus Dip...Two Ways (Regular and Sundried Tomato). I made this recipe the other day. We have been having a heat wave(high 90's)... and I really did not want to turn on the oven, stovetop or even the grill. It was just too hot. So, I decided to make something healthy, delicious and quick. Actually, it was so quick I felt I was cheating somehow:)! ...no baking, no cooking and no grilling. 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. It was delicious.... This recipe comes from my little mezze book I acquired recently. I did, however, have to change it a bit. Because I didn't have any tahini paste, I substituted sesame seeds instead. Actually tahini paste is really just ground sesame seeds. But if you have tahini, 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. This is a great little appetizer...or in our case, a meal:).

You will need: please feel free to adjust amounts of tahini, garlic or lemon juice

14 oz canned chickpeas, drained and rinsed

1 garlic clove

3-4 TBS sesame seed paste(tahini)

2-4 TBS lemon juice,freshly squeezed

1/4 tsp ground cumin

extra virgin olive oil /water(for thinning dip)

salt

1 TBS sundried tomatoes*

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....I didn't add any water to mine. 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(again I didn't) 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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