Hummus with Sun-Dried Tomatoes

Recipe courtesy Mark Bittman
TOTAL TIME: 2 hr 30 min
Prep: 10 min
Inactive Prep: 2 hr
Cook: 20 min
 
YIELD: 12 or more servings
LEVEL: Easy

ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon pimenton (Spanish paprika), plus more to taste, optional
  • Lemon juice
  • Pita chips or raw vegetables, for serving
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Directions

If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.

In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.

Combine in a food processor with salt, pepper, garlic, oil, pimenton, if using and reserved cooking liquid as necessary to get machine going. Puree, then add lemon juice to taste, along with more oil, pimenton or salt, if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)

Serves: 12 (does not include pita or vegetables for serving)
Calories:108
Total Fat: 5.5 grams
Saturated Fat: 0.5 grams
Protein: 4 grams
Total carbohydrates: 12 grams
Sugar: 3 grams
Fiber: 3.5 grams
Cholesterol: 0 milligrams
Sodium: 178 milligrams

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