Sundried Tomato Hummus
Yield: 2 C
½ C dried chickpeas
3 sun-dried tomatoes
1½ C water
Juice of half a lemon (2 Tbsp.)
1 rounded Tbsp. tahini
1 medium garlic clove
¼ C olive oil
½ tsp. salt
Grind of black pepper
Pinch to ⅛ tsp. cumin
½ C chickpea broth
Soak the chickpeas in cold water overnight.
Drain the chickpeas and transfer to a small pan; cover with 1½ C fresh water. Add whole sun-dried tomatoes. Bring to a boil, then reduce to simmer, covered, for approximately 20 minutes. Cool. (This will result in 1½ C cooked chickpeas.) Drain and reserve the broth.
Put all of the ingredients into a high-speed blender, using enough chickpea water to just cover the ingredients. Blend until the mixture is completely smooth. Add more fluid or olive oil, if needed. Garnish with sun-dried tomato slices, if desired.
The mixture usually thickens a little after refrigerating; more liquid can be stirred in at any time.
*This recipe can be used to prepare plain hummus. Omit the sun-dried tomatoes and increase salt to ¾ tsp