Author Notes
Ideas for recipes keep popping up at the most surprising moments. I was looking for a dip to pair with machefs rosemary thyme pita chips when I realized that I had at least one ingredient missing for any of the hummus recipes on F52. I had no time to step out into that slushy snow & go looking for them, & had to resort to what I had handy. It was a 'grab a handful of this, a couple of that' & a splash of EVOO, & it was good. —Panfusine
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Ingredients
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2 cups
Canned chickpeas, drained, rinsed & patted dry.
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10 pieces
sundried tomato rounds soaked in a cup of boiling water
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1-2
dried Kashmiri Chiles (or 1/2 the quantity of regualr dried chile)
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1/4 cup
Sesame Seeds
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1/2-3/4 cups
lemon flavored EVOO
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Sea Salt to taste
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Juice of 1 lemon
Directions
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Toast the sesame seeds along with the chile (broken into small pieces with the seeds discarded) till they begin popping and turn a reddish brown.
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Add the sesame seeds, chile & the softened sundried tomatoes into a food processor jar & puree till the tomatoes turn mushy. Add the tomato infused water while the 3 ingredients are getting pureed.
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Add the chickpeas in batches & pulse till they get broken up,
Keeping the machine running drizzle the lemon juice until you get a semi solid mass. Taste and adjust for salt. Now switch the processor back on again & slowly drizzle the EVOO till the mixture turns creamy.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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