Dried Tomato Hummus Recipe

Have you heard of dried tomato hummus? Well, it is a chickpea and tomato hummus but instead of being fresh, these are dehydrated or preserved in oil, as if they were anchovies. There are many uses for dehydrated tomato, but this time we are going to show you just one of them so that you can prepare this easy and super-fast recipe for dried tomato hummus, and enjoy eating healthy!

Ingredients to make dried tomato hummus:

• 400 grams of cooked chickpeas from the boat or homemade

• 2 cloves of garlic

• 100 grams of dehydrated dried tomatoes or in oil

• 2 tablespoons of Tahini

• 1 sprig of coriander or fresh parsley

• 1 teaspoon Cumin

• 1 teaspoon of sweet paprika

• 30 milliliters of extra virgin olive oil

• 1 pinch of salt

• 1 pinch of pepper

• 1 splash of lemon juice

How to make dried tomato hummus:

The first thing we have to do to prepare this dried tomato hummus is to hydrate the dried tomatoes if they are not preserved in oil and are only dehydrated: to do this, place the dehydrated tomatoes in a plate or container covered with water for 24 hours, then we dry them well with kitchen paper and leave them in another container or plate covered with oil for a week in the fridge.

Tip: If you use dried tomatoes in oil you will save much more time preparing the hummus recipe.

Subsequently, we place the chickpeas without draining them too much with a little bit of the cooking broth or canning if they are from a jar in a blender/food processor.

Tip: If the chickpeas are dry, you will have to soak them and cook them beforehand.

Next, add the hydrated dried tomatoes to the blender (without draining too much oil either), the halved garlic cloves (without the germ inside) and the tablespoons of tahini.

If you prefer to try a hummus without tahini, here is the quick and easy recipe to make it at home.

Next, add the cumin, paprika, salt and pepper to taste, the squeeze of lemon and the fresh parsley or coriander leaves, and grind the chickpea and tomato hummus until obtaining a kind of homogeneous puree.

Now we check the texture and flavor and rectify with salt or some spice if necessary. If we see that the dried tomato hummus is too thick, we can add a little more vegetable broth or extra virgin olive oil to make it more liquid.

Finally, with the help of a pastry tongue or kitchen spatula, pour the dried tomato hummus into the container or tray of your choice, and that’s it!