This easy recipe for creamy sundried tomato hummus doesn’t require tahini, but has exact proportions for using sesame seeds instead.
- 1 cup Chickpeas, cooked (See Note 1)
- 2 1/2 teaspoons Sesame Seeds (Nylon, See Note 2)
- 1/4 cup Tomatoes (Sundried)
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Water
- 4 cloves Garlic
- to taste Salt
- Olive oil (and chopped sundried tomatoes for topping)
- For a super creamy hummus, remove the skin on the chickpeas. This is optional and doesn’t affect the taste, but definitely gives you a better texture.
- To make sundried tomato hummus, add chickpeas, sesame seeds, sundried tomatoes, water, garlic and salt to a blender. Blend till smooth. Add a little more water if required.
- Add olive oil and give it another whizz, just enough to mix it in. Over blending extra virgin olive oil can lead to a bitter after taste.
- Top with chopped sundried tomatoes and olive oil and serve alongside lavash, cucumbers, carrots or celery.
- Store in an airtight container in the refrigerator for up to a week.
To cook dried chickpeas, soak them overnight in water and pressure cook or boil till chickpeas can be mashed easily between two fingers. De-skin and use.
Nylon Til or Sesame Seeds are polished seeds and nearly white in colour. They are the best variety to use in this hummus.
The nutrition label is for 7 servings