Chickpea and sun-dried tomato hummus is a spicy sauce typical of the Middle East, served as an appetizer with croutons, breadsticks, or even raw vegetables. It’s great all year round, but in summer, enjoyed with seasonal cherry tomatoes, perhaps outdoors at sunset, it’s even better. In that case, it can also be served as a cold main course, accompanied by raw vegetable sticks and croutons, taralli, breadsticks, etc., from the company “L’arte dei Sapori,” located among the Sannio hills.
Using canned chickpeas, already cooked, it takes barely twenty minutes to prepare this hummus, so you can also prepare it if you have unexpected guests.
If you like Middle Eastern dishes, try these recipes of mine as well:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Middle Eastern
- Seasonality: Summer, August
Ingredients
- 8.5 oz canned chickpeas (drained)
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1.8 oz sun-dried tomatoes in oil
- 10 leaves basil
- 1/3 tsp ground cumin
- 1/2 tsp sweet paprika
- to taste salt
- 1.2 oz tahini
- to taste cold water
- to taste sweet paprika
- to taste extra virgin olive oil
- 4 fillets sun-dried tomatoes in oil (cut into strips)
- 8 cherry tomatoes
- 5 yellow cherry tomatoes
- to taste basil
- 1 tbsp pine nuts (toasted)
Steps
To prepare the chickpea and sun-dried tomato hummus, put the chickpeas, lemon juice, extra virgin olive oil, garlic clove, sun-dried tomatoes in oil with a tablespoon of their oil, previously washed basil, paprika, cumin, a pinch of salt, and tahini into the mixer.
Turn on the mixer and blend for a few moments. Then add 2 tablespoons of cold water and continue blending until you obtain a creamy and smooth mixture. Adjust salt, spices, and lemon juice if needed. If the hummus is still too thick for your taste, add a little more cold water and blend again.
Transfer the hummus onto a plate, creating a sort of flat disc on which you’ll create a swirl with a spoon, then garnish with a sprinkle of sweet paprika, a drizzle of extra virgin olive oil, sun-dried tomatoes, previously washed and halved or quartered cherry and yellow cherry tomatoes, basil leaves, and toasted pine nuts to taste.
Serve your chickpea and sun-dried tomato hummus with taralli, breadsticks, croutons, or even sticks of raw vegetables.
