This hummus is packed full of Mediterranean flavours.
This Mediterranean Tomato Hummus recipe is extracted from “Hummus Where The Heart Is” by Dunja Gulin, picture by Mowie Kay. Published by Ryland Peters & Small. Reproduced here with permission.
A word from Dunja . . .
This hummus is packed full of Mediterranean flavours. I usually bake garlic bulbs once a week, then squeeze out the flesh and keep it in an airtight container in the fridge to use in different recipes.
Mediterranean Tomato Hummus [vegan] by Dunja Gulin
- mixing bowl
- 1 garlic bulb
- 10 sun-dried tomato halves
- 320 g cooked chickpeas plus 60 ml/ ¼ cup of the cooking liquid (or more if needed)
- 1 Tbsp tahini
- 3 Tbsp extra-virgin olive oil – 2 Tbsp for the hummus and 1 Tbsp to serve
- 1 bunch of fresh basil – chopped, plus a few whole leaves to garnish
- 1 sprig of thyme – leaves only
- 3 Tbsp chopped parsley leaves
- 2 tsp lemon juice
- ½ tsp salt or to taste
- ¼ tsp dried rosemary powder
- freshly ground black pepper
- coarse sea salt and 1 tsp olive oil – for baking the garlic
- Preheat the oven to 180°C (360°F) Gas 4.
- Brush the garlic head with oil, rub in some coarse sea salt, wrap in aluminium foil and bake for 40 minutes or until the garlic flesh becomes soft. Use half of the amount in this recipe and save the remaining paste to add to other dishes.
- Soak the sun-dried tomato halves in warm water for 30 minutes. Drain and discard the soaking water. (If using oil-packed tomato halves, there’s no need to soak them, but omit 2 tablespoons of olive oil in the recipe, since the tomatoes will bring enough oil to the hummus.) Chop finely.
- Blend the chickpeas with the tahini, slowly adding the cooking liquid, until it has reached the desired consistency.
- Spoon it out into a bigger bowl and stir in the chopped tomato halves, half the garlic bulb paste, chopped basil, the thyme leaves, 2 tablespoons of the olive oil, 2 tablespoons of the chopped parsley, the lemon juice, salt and freshly ground black pepper to taste. Sprinkle with the dried rosemary powder and the remaining chopped parsley, and garnish with the whole basil leaves and a drizzle of olive oil. Use as a bruschetta topping or as a dip for sesame grissini.
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