I went through a hummus phase in the fall of 2007. I had just moved to Los Angeles and there was a Trader Joe’s grocery store near my apartment. I love Trade Joe hummus! I think I ate nothing but hummus and pita bread for 2 weeks straight. It was a little bit of a hummus binge. My friends staged an intervention. And now I am back on the hummus-is-a-now-and-again food, not the only sustenance of life.
The last part of that story wasn’t totally true. Also, ‘sustenance of life’ ? Who do I think I am? I mean, really.
I am often willfully ignorant and cheap, apparently.
But now I make my own hummus sometimes, and I must say that this was my best one yet. I think the addition of sun-dried tomatoes and cilantro really gave it such a flavorful kick, sort of southwestern. You could use basil instead of cilantro though, just a thought.
Needed: 1 can (drained) chickpeas, 1/4 – 1/3 cup sun-dried tomatoes, a scant 1/4 cup cilantro, 1-2 tablespoons tahini, 1 teaspoon salt and 1/4 cup olive oil plus more for serving.
Combine all the ingredients except olive oil in a food processor (or good blender) and pulse until well combined. While processor is running drizzle in olive oil (do not attempt this with a blender:). Hummus should be very spreadable but still course. Add more olive oil if needed. Serve with pita, veggies and with a little oil and cilantro garnish.