Sun-Dried Tomato & Black Pepper Hummus
Sun-dried Tomato, Black Pepper Hummus
Another one of my true loves. Hummus. Can we just take a moment to fully appreciate the fab-ness that is hummus? I wonder who invented hummus. What a genius. Thank you hummus creator, whoever you are, for changing many lives and saving many lives. There are numerous occasions when hummus has quite literally saved my life, and I am sure I can speak for more than just myself when I say that. Sometimes I get such intense hunger pangs, and in those times, hummus has brought me back from very dark places of black-hole, blind-panic hunger. So really, all hail the hummus. Keep saving lives.
This recipe is really easy, quick & super delicious. The balance of flavors is just wonderful: the savory-ness from the freshly cracked black pepper and cumin, the sweet saltiness from the sun-dried tomatoes and the aromatic essence of the fresh garlic, and of course the creamy heartiness of the tahini & chickpeas. If you’re ever in a situation where you’ve invited friends over for lunch and have to scramble to get something vaguely edible onto the table, this is your guy. It can make up a good part of a light lunch served with some fresh bread, a side salad, avocado & some grilled veg.
· 2 tins of chickpeas
· 1 lemon, juiced ( about 2/3 of a ¼ cup)
· 13 sun-dried tomato halves, rehydrated in boiling water
· 2-3 tablespoons tahini (I used 2 and it was divine)
· 1 garlic clove
· 1 teaspoon of freshly cracked black pepper
· 1 teaspoon good quality salt
· 1 tablespoon brine of the chickpeas
· ¼ teaspoon ground cumin
1. Open and drain the chickpeas through a colander, reserving 1 tablespoon of the brine. Immediately place the chickpeas into the processor so that they retain whatever brine is around them that hasn’t been drained.
2. Add the minced garlic, the chopped sun-dried tomatoes, salt, tahini, pepper, brine and lemon juice. Blend until smooth.
3. Check for seasoning and adjust if necessary to suit your palette.
4. Serve and enjoy! It's best served with a freshly baked rustic bread (my favorite is rye), avocado, fresh greens (rocket is my favorite with this), some fresh goods like tomato & cucumber.
Chickpeas are such a wonderful power food. They are one of my favorite whole food ingredients, and are absolutely a staple in my pantry because they are so convenient, easy, hearty & nutrient dense.
Chickpeas are a fantastic source of plant based protein, providing a host of beneficial vitamins & minerals, fiber and sustaining, slow-release energy. Even though chickpeas are an amazing source of protein (one cup being 15g of protein), they themselves do not make a complete protein (meaning they do not contain all the essential amino acids to make up a complete protein) but this is easy to get around. By adding/eating chickpeas with other vegetables and sources of quality amino acids or proteins the combination creates a complete protein (like eating your chickpeas with some nuts & seeds, or with avocado or a mix of vegetables). Another example of creating a complete protein with plant based foods is by combining rice & beans: together, they create a complete protein. Chickpeas are especially high in folate & manganese. Manganese is a key mineral in bone development & maintenance. The mineral Manganese is also an important factor in the process of metabolism. Folate or Vitamin B-9 is important for new cell growth & for brain cell communication. Chickpeas are also high in calcium, iron & zinc making them a great building & maintenance food for the health of the body.
Chickpeas are very satiating due to their high fiber content and allow you to feel energetically sustained for longer due to their slow release of energy. They are also very convenient and can very easily make the base for a highly nutritious & delicious meal with little to no hassle. What a bargain! Nature really does never fail to provide us with everything we need.