Slow Roasted Tomato Hummus
Hummus is a nutritious dip which is perfect for pita breads, crackers and many more. What makes this dip extra special is the nutrition that it can provide our body with. Traditionally, a humus can be made with tahini sauce, garlic and many more. These days, you can be able to find modernized and modified hummus recipes. Aside from being more nutritious, it has become more delicious as well. Here is one hummus recipe you would like to try.
Here are the ingredients that you need:
- ½ cup of slow roasted tomatoes
- 1 can of chickpeas
- 2 tsp of garlic puree
- ¼ cup of tahini sauce
- 2 tsp of olive oil
- ¼ cup of water
- 2-3 tsp of lemon juice
- add sea salt to taste
Ingredient tips: If you cannot create your very own slow roasted tomatoes, you can make use of a ½ cup of sun-dried tomaties with a bit of water. You can also try adding less of the garlic puree if you are not fan of garlic. It will also be better if you will be tasting the mixture after putting two teaspoons of lemon juice so you will be able to determine if it is already enough or not.
Slow Roasted Tomatoes Hummus is done with the following method:
Using a colander, drain your garbanzo beans or chickpeas. Once you have drained all the liquid, your next step would be to rinse the beans with cold water. Continue doing so until no more foam is visible. Do not remove beans in the colander. Set it aside so that it will continue to drain.
For this recipe, you will be needing a food processor. It is best that you opt for a high quality food processor. Place the slow roasted tomatoes or sun-dried tomatoes in the bowl of your food processor. Add the garlic. Process this for half a minute. If you will be using sun dried tomatoes, you will have to process for a longer time. Add the drained beans. Process for one to two minutes. Make sure that both the beans and tomatoes are blended thoroughly.
Add your lemon juice, tahini sauce, olive oil and half of your water. Process the mixture for thirty seconds to a minute. Make sure that all ingredients are well blended. It is best that you take a look at the thickness of the resulting mixture. If it is too viscous for you, adding a bit of water would be helpful. Try tasting the resulting mixture in order to determine if you still have to add either a lemon juice or salt. After that, process the mixture for a few more minutes.
Once you’re done, you can keep the dish in your refrigerator. This will last for up to a few weeks. Make sure it is placed on a container with a very tight lid. You can serve this with pita bread, celery sticks, crackers, lavash, red pepper or carrot sticks on its side.
Linda Rosario is one of the people working behind the success of chefneeds.com “The Kitchen Every Chef Needs”.