We needed to put together a few items for a social hour. So we hemmed and hawed for a bit, trying to think of something that would be tasty, a bit different, and, since it’ll take place right before lunch, something that wouldn’t spoil peoples’ appetites. After some thought and discussion, we settled on several spreads/dips to go along with a bunch of home-scratched pita wedges, including a brand new, just invented, recipe for sun-dried tomato hummus.
Now, we’ve made hummus before, both the standard plain hummus, and a version that uses black beans in the place of chickpeas, so we knew that it wouldn’t be that difficult to come up with a recipe by tasting and adjusting as we went along.
With that in mind, if you’re up for some scratchin’, follow along and make your own version of sun-dried tomato hummus at home. It’s easy, and, given the prices of little tubs of hummus, it’ll save you some serious coin.
All the amounts listed above should be taken as a starting point for your recipe. Add more or less as you see fit; after all, you’ll be eating the hummus, so make it to your taste. If you like garlic, add more, or use fresh cloves. If you like less, use less. The only thing we’d really suggest is that you use freshly-squeezed juice. The stuff in the bottle doesn’t taste good.
Procedure in detail:
Soak chickpeas. This will make your chickpeas soft enough to cook in record time. Place the chickpeas in a large kettle — we use the pan we’ll cook them in — and cover with several inches (about 3 inches) of water. You can’t use too much water (lest the pan overflow), but you can’t use too little, either, as the chickpeas will swell while they soak. Let them soak overnight.
Drain and rinse. Drain the chickpeas and give them a good rinsing. Look through and discard any foreign matter or bad chickpeas.
Cook chickpeas. In a large kettle, bring 5 cups of water to a boil over high heat. Add salt, bay leaves, and the drained chickpeas, and let everything come back to a simmer. Skim off any foam, cover, and simmer the chickpeas until tender, about 90 minutes.
Drain. This time, place the colander over a heatproof bowl and drain the chickpeas, reserving the liquid. You won’t need it all, but we can’t tell how much you’ll need right now, so save it all. You can discard the excess later. Let the chickpeas cool.
Grind. We like to use a grinder for making hummus, but a food processor should work too, although you might have to work in batches. So, set up a grinder, and alternate grinding the chickpeas and the sun-dried tomatoes. You should end up with about 3 quarts of ground chickpeas and tomatoes.
Season. Stir in the garlic powder, paprika, juice, and olive oil. The mixture will be quite thick, so stir in some of the reserved liquid to make a nice spread. It should take about a cup of reserved liquid total, but you know what you like.
Taste and season. Taste the hummus, add salt and pepper. Stir. Taste again. Add more of whatever you think it needs. Stir. Taste again. Keep doing this taste, add, taste, and stir until you have the perfect sun-dried tomato hummus.
That’s all there is to making up a huge batch of hummus. Partly the reason we don’t make hummus all that often is that it’s difficult to make a small amount. So, for the most part, although we like hummus, we do without. We just can’t see paying close to $5 for a little tub like they sell at the store, when it costs about the same amount to make a huge batch like this from scratch. And, when you make it from scratch, it tastes a lot better. It actually tastes like chickpeas and sun-dried tomatoes. Imagine that. Five stars, easily.