Hummus with sun-dried tomatoes and cilantro

3 Cups

Ingredients

Quantity Ingredient
2½ cup Cooked chick-peas (1 cup dried), drained (reserve some of the liquid) -or-
1 Can, (15-ounce) drained (reserve some of the liquid)
3 larges Garlic cloves, finely chopped (or to taste)
¼ cup Lemon juice
3 tablespoons Olive oil -or-
2 tablespoons Olive oil -and-
1 tablespoon Chili flavored olive oil
3 tablespoons Sesame tahini
¼ cup Plain low-fat or no-fat yogurt (more if needed)
½ teaspoon Cumin
3 Sun-dried tomatoes in oil, chopped roughly (up to 4)
¼ cup Fresh cilantro, finely chopped
Salt
1 dash Cayenne pepper, or to taste (optional)
Some finely chopped fresh cilantro for garnish

Directions

I adapted this recipe from Martha Rose Shulman's recipe for hummus which appears in her cookbook The Vegetarian Feast.

1. Chop the garlic in a food processor fitted with the steel blade. Add the chick-peas. Process for about a minute, until the chick-peas are chopped and mealy.

2. Add the lemon juice, olive oil, tahini, half of the yogurt and a dash of cayenne pepper. Process until smooth. Thin out as desired with the remaining yogurt and some extra olive oil. The mixture should be smooth but not runny. If the mixture seems too dry, add a bit of the reserved liquid from the chick-peas or a bit more oil.

3. Remove mixture from the food processor and place in bowl. Stir in the chopped sun-dried tomatoes and the finely chopped cilantro. Taste and adjust seasonings. Garnish with the extra chopped cilantro.

4. Serve with raw vegetables and/or pita bread sliced into triangular wedges.

Note: To Make Ahead

I think that this is better made the day before or the morning of the day you are planning to serve it. The flavor of the hummus will develop as it sits. Bring to room temperature, adjust seasonings and serve. Do not garnish with the extra cilantro until just before serving if making the hummus ahead. This recipe is easily doubled.

Posted to JEWISH-FOOD digest V97 #066 by msteinhorn@... on Mar 2, 1997.

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