This is my contribution to this month's My Legume Love Affair, a popular event started by lovely Susan of The Well Seasoned Cook and hosted this month by Jaya of Desi Soccer Mom.
Hummus with Sun-dried Tomatoes, Goat Cheese and OlivesMore hummus recipes from Lisa's Vegetarian Kitchen:
1 cup of dried chickpeas
5 - 6 sun-dried tomatoes
1/2 cup of pitted black olives, chopped
a few generous scoops of goat cheese
2 cloves of garlic, peeled and finely chopped
1 1/2 teaspoons of sea salt
juice from 2 fresh limes
2 - 3 tablespoons of tahini
1 teaspoon of ground cumin
1/2 teaspoon of cayenne
1 teaspoon of sugar
1 tablespoon of olive oil
2 tablespoons of parsley or cilantro, chopped, for garnishing
Soak the chickpeas overnight in enough water to cover. Drain, transfer to a medium saucepan, cover with water, bring to a boil, reduce to a simmer and cover and cook until the beans are soft - roughly 1 hour. Drain and set aside.
Soak the sun-dried tomatoes in hot water for 20 minutes. Drain, reserving the soaking liquid.
In a food processor, combine the cooked chickpeas, sun-dried tomatoes, olives, garlic, salt, lime juice, tahini, goat cheese, cumin, cayenne, sugar, olive oil, 1/4 cup of the reserved liquid from the sun-dried tomatoes and a bit of parsley or cilantro. Puree until you have a thick paste.
Garnish with the remaining parsley or cilantro.
Marinated Sun-Dried Tomato Hummus with Olives
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus
On the top of the reading stack: Mysore Style Cooking by V. Sandhya
Audio Accompaniment: FLOAT AWAY - Robbie Rivera