Hummus, a delicious spread or appetizer that has become very popular throughout the world cuisines recently, is a type of meze whose origins reach out to the Middle East and the Levant. It is said to be made since the 13th Century. Since then the recipe has traveled from country to country and at each stop slight changes and additons have been made to the original recipe.
Hummus can be spread over bread or pita, it can be eaten in sandwiches or it can appear on dining tables as an appetizer along side fresh herbs and vegetables.
My recipe here is different from the classic one , it does not contain Tahini and therefore is much lighter. Dried tomatoes add their delicious flavour to this dish. Sun-dried tomatoes can be replaced by roasted red cherry peppers or piquillo peppers. I believe you will enjoy this recipe!
- 2 cups sundried tomatoes
- 1 3/4 cups boiled chick-peas
- 4 cloves garlic, sliced
- 1 onion
- juice of 2 lemons
- 1 teaspoon cumin
- 1 teaspoon powdered cardamom
- 1 teaspoon paprika
- 1/4 cup chick-pea cooking liquid
- salt, pepper to taste
- green stalks of 3-4 spring onions,
- 1/2 cup olive oil
- 1 tablespoon olive oil (for the onion)
In a deep bowl place sun-dried tomatoes, pour boiling water over them . Let stand 15 minutes and drain well. Pour lemon juice and olive oil over them, let them stand overnight so that they will soften. Chop green stalks of spring onions. Boil chick peas thoroughly. Drain the chick-peas, reserve 1/4 cup of the cooking liquid.
Sauté onions and garlic in a pan with 1 tablespoon olive oil, stir until light brown. Combine all the ingredients in the food processor and pulse for a few minutes, add the spices, keep the processor running until a smooth silky paste forms.
Place the Hummus in a mould, cover with stretch film, turn it over to a serving dish. Decorate with finely chopped green onions, paprika/chili , additional olive oil and lemon juice.