Recipe courtesy of Mark Bittman
Hummus with Sun-Dried Tomatoes
Total:
2 hr 30 min
Prep:
10 min
Inactive:
2 hr
Cook:
20 min
Yield:
12 or more servings
Level:
Easy

Nutrition Info

Total:
2 hr 30 min
Prep:
10 min
Inactive:
2 hr
Cook:
20 min
Yield:
12 or more servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 cup dried chickpeas (garbanzo beans)
  • 1 cup sun-dried tomatoes (not in oil)
  • Salt and freshly ground black pepper
  • 2 cloves garlic, plus more to taste
  • 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

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.)

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