This is a photo of sun-dried tomato hummus!
Roasted Red Pepper Hummus
Makes 3 cups
2 cups cooked chickpeas (soaked and cooked - cheaper than canned, but more time consuming!)
1/3 c tahini
juice of 1 lemon
4 T EVOO
4 mashed garlic cloves
roasted red peppers (sun dried tomatoes, extra garlic, spinach - anything else can be substituted here to your liking!)
In a blender combine beans, tahini, lemon, and EVOO. Process til smooth.
Add garlic and red pepper to desired consistency. Season to taste.
You can substitute anything that sounds good here: sun dried tomatoes, spinach, garlic--whatever tickles your fancy!
The hummus went well with homemade soaked whole wheat crackers...for the ambitious.
Whole Wheat Crackers
Makes about 4 dozen
2 1/2 c flour (ideally freshly ground, but I used organic whole wheat)
1 c plain yogurt (I used sour milk from fridge)
1 t sea salt
1 1/2 t aluminum free baking soda (recipe calls for Baking Powder)
2 T sesame seeds
8 T butter
mix of fresh or dried herbs (rosemary, thyme, oregano, garlic - my favorite!)
unbleached white flour
Mix flour with yogurt or milk and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking soda, and 4 T butter in a food processor and process til well blended. Add sesame seeds and pulse once or twice to blend. Roll out to about 1/8 inch on counter or pastry cloth, with some flour under to prevent sticking. I then brush on the rest of the butter, sprinkle the herbs over the crackers, cut them into squares, and place in the dehydrator for about 12 hours, or until crispy and dry.