Avocado and Sun-Dried Tomato Hummus

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This is simply one of my all-time favorite hummus recipes. A festive combination of creamy avocado, nutty and wholesome chickpeas, tangy sun-dried tomatoes and coriander, piquant garlic, and zesty lemon provide for a blast of flavors that will be sure to entertain the senses. I like to think that this recipe combines both the Spanish and Palestinian flavors that I grew up with for a fusion food twist. The avocado and fresh coriander definitely bring me memories of my Spanish culinary heritage, while hummus naturally provides me with the comfort of my Levantine roots. This a staple in my home and I hope it will become a beloved recipe in yours as well.

Partner this hummus with my beetroot hummus or sweet potato hummus for a vibrant and colorful feast.

If you give this recipe a try, do let me know how you liked it in the comments section below or tag your photo using the hashtag #hanadykitchen on Instagram. We love hearing your feedback!

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INGREDIENTS/ SERVES 4-6

2 cups chickpeas (350 gr.), cooked or canned, drained*
3 sun-dried tomatoes, finely chopped
3 large garlic cloves
handful of fresh coriander (cilantro)
1 avocado, peeled and pitted
juice of 1 lemon
4 tablespoons water
2 tablespoons olive oil
3 tablespoons tahini
1/4 to 1/2 teaspoon salt
freshly ground black pepper

METHOD

1. Soak the dried chickpeas overnight with 1 teaspoon baking g soda and cook for at least 1 hour and 30 minutes before using. See notes for details.

2. Blitz the chickpeas, sun-dried tomatoes, garlic, and coriander (cilantro) in a high-powered food processor for about 1-2 minutes or until finely mashed. Add the avocado, lemon juice, water, olive oil, tahini, salt, and a good grinding of pepper. Use 1/4 to 1/2 teaspoon of salt depending on your taste and the saltiness of your sun-dried tomatoes. Blitz the mixture for about 2-3 minutes or until it forms a coarse puree.You may have to scrape down the sides of the food processor with a baking paddle occasionally while blitzing.

3. Serve the hummus, drizzle with olive oil, and optionally garnish with chickpeas, coriander, and pomegranate arils. Enjoy right away or store in the refrigerator for up to a few days.

NOTES

* While it requires extra preparation, I highly recommend using dried chickpeas for just about any recipe really. Their flavor is so much more authentic and satisfying. It also provides for a rich, slightly grainy, and coarse texture which is absolutely perfect for hummus. However, I have in times of hurry, used canned chickpeas. You can get away with them, but make sure to try the dried ones, so that you can can decide for yourself.

*To prepare dried chickpeas, let them soak in water the night before. They will more than double in size. Soak 1 cup (200 gr.) of dried chickpeas with 1 teaspoon of baking soda (to soften them) in a bowl covered by several inches of water. Cover the bowl with plastic wrap or a kitchen towel and set aside for at least 8 hours. Drain and rinse the chickpeas the next day, add to a pot of boiling water, cover, and leave to simmer over medium heat for 1 1/2 to 2 hours or until thoroughly cooked. Drain and cool the cooked chickpeas before using them.

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One Comment Add yours

  1. Absolutely lovely! I can imagine how tasty that is 🙂

    Like

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