This hummus is perfect for when you’re skint and you clock that there’s a few dented cans of chickpeas lurking in the bargain bin at Pak ‘n Save. It is also good for those times when you’ve just arrived at 1am in the industrial area of a Greek city and you can’t find that key your Airbnb host hid for about half an hour, and you systematically wake up every neighbour in the building till you find one that speaks English and trusts you enough to buzz you in, and once you’re finally inside it turns out while there are no clean sheets, towels, or toilet paper, there IS a blender and some shrivelled garlic cloves to go with that can of chickpeas you bought with good intentions three countries ago. Also good for platter parties, general protein, and, if that second SATC movie is anything to go by (and god knows there were some gems there), also good for ya oestrogen levels.
Sundried Tomato Hummus
2 cans chickpeas, drained & rinsed
½ cup of sundried tomatoes
2 cloves garlic
2 tbsp tahini
2 tsp ground cumin
Juice of 2 small lemons
3 tbsp black sesame seeds
1 tsp cayenne pepper (optional)
Salt & pepper to taste
Olive oil (about ½ cup, but you can use more to thin it out)
Put the chickpeas, sundried tomatoes, and garlic cloves in a food processor and pulse until you’ve got a chunky paste. Add the tahini, cumin, lemon juice, sesame seeds, cayenne, salt and pepper, and blend while slowly adding the olive oil until combined. I always leave it quite thick and rustic, but if you prefer thinner hummus, you could add in more oil, or even a tiny bit of water as you blend. Top with extra sesame seeds.
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