Or basically, how to make pure deliciousness that will dissolve in your mouth, leaving you wanting more!
As you may already know from this previous post, hummus and I became friends only a few years ago. But since then we’ve gotten very close, and it’s one of those staple recipes I know off the top of my head. I first tried this delicious sundried tomato hummus in a beautiful cozy place called Die Stulle – German for The Sandwich – in Charlottenburg, not only my favourite neighbourhood in Berlin but also the one I am princess of (yes, I claimed the palace for myself and thus coronated myself Prinzessin von Charlottenburg, it was all a very formal affair between me and my Facebook settings).
After trying it, and obviously sharing it with others – I am the kind of person who needs to share their food when it’s amazing, I just need to, it can’t be helped – I knew I had to try this at home. Unfortunately, and this is one more of those Kitchen Fail stories, my first attempt went horribly awry due to me adding salt before tasting it. It turned out absolutely inedible, and this is how my below warning about salt came to be.
But let’s not digress! Sundried tomato hummus is the stuff dreams are made of! I know I claim this a little too often, but in case you didn’t know, this is what a food lover looks like. The following will make enough for either a meal for two, but you can also introduce this as a starter for a group meal.
- 400g canned chickpeas
- 2 peeled garlic cloves
- 3 drops lemon essential oil (see Bonus Tips below)
- 2 tablespoons tahini
- 3 tablespoons olive oil
- 150-200g sundried tomatoes
- 150-200ml water
- sweet paprika powder
- salt and pepper
- Strain the chickpeas and reserve the liquid (known as aquafaba). You will need it later, and you might even want to keep the leftover for vegan recipes (this is used as an egg substitute)!
- Pour the chickpeas and sundried tomatoes, a quarter of the aquafaba, garlic cloves, lemon juice, tahini and olive oil into a food processor and pulse it until it’s a smooth paste.
- Pour the water a few tablespoons at a time, until you reach desired consistency.
- Throw in some sumac, sweet paprika and season to taste. Pulse again and try it. Repeat if necessary.
- I only recommend using Young Living essential oils for ingestion, and here you can find out why. You can also use freshly squeezed lemon juice.
- Please be careful with the amount of salt already present in some of the ingredients: sundried tomatoes and aquafaba. This is why this recipe substitutes some of the aquafaba for plain water.
- If, however, you read my warning about salt too late, there are some ways to counteract this. The first and best way is to add more chickpeas. Some lemon juice might help if it’s only a bit too salty, as well as some more olive oil, but don’t go too crazy.
- Enjoy with crudités, crackers, crisps… let your inventiveness run wild! And please leave me a comment if you make any new discoveries!