Hummus with tomatoes in the sun with a different recipe
Hummus is a popular appetizer in the Mediterranean region. There are different ways of making it according to the regions. One of them is the one made with Sun-dried Tomatoes.
How to make hummus with sun-dried tomatoes?
Hummus tastes great when made with sun-dried tomatoes. In fact, even though hummus is eaten plain, it is also consumed as an appetizer. You can also make hummus, which is frequently consumed at dinner.
Ingredients for hummus with sun-dried tomatoes
- 10 cloves of garlic
- 3 tablespoons of sesame paste (tahini)
- 1 teaspoon, heaped salt
- 75 ml lemon juice, freshly squeezed
- 500g chickpeas
- Tomatoes, dried, preserved in oil (or more if you like)
- 1 handful of basil, fresh
- 150 ml olive oil
- paprika powder
Hummus, made with sun-dried tomatoes
If you are going to use dried chickpeas, soak them the night before and cook them without salt the next day until they soften and absorb the water.
Puree the peeled and coarsely chopped garlic, tahini paste (you can use a little more than 3 tablespoons), salt and lemon juice in a blender. Then add chickpeas and 150 ml of olive oil and puree again. Now add the drained sun-dried tomatoes and cleaned basil and continue to mash until the tomatoes are finely chopped.
We always like lots of tomatoes, and we often use more than one jar of sun-dried tomatoes.
Transfer the hummus to a plate and leave it in the refrigerator for at least 2-3 hours.
Before serving, drizzle some olive oil and sprinkle with some paprika powder. If you wish, you can also garnish with basil leaves and lemon slices.
Serve with pita bread as a dip – we like hummus very well with salad or pasta, or as a small “side dish” with Mediterranean stir-fried dishes (meat and fish).
What is hummus and how is it made?
The appetizer type consisting of chickpeas, whose main ingredient we know from legumes, is called hummus. Apart from chickpeas, the mixture of tahini, garlic, lemon juice, salt and red pepper inside creates a delicious and cultural appetizer. It is found on the tables of most Arab countries in Lebanon, Israel, Egypt and the Middle East. It can be eaten alone or served with red meat or fried chicken. In addition, it is a type of appetizer that is often preferred at the beverage tables.
In which countries is hummus known?
The word hummus in Arabic means chickpea. In our country, it is pronounced as humus and read the same way. It is mostly made in Hatay region in Turkey. Differently, it is consumed lovingly in Armenia and Greece. There is no definite information about the history of hummus. However, it is said that the first places where chickpeas are grown are the Mediterranean and the Middle East. Therefore, there is a high probability that humus will be discovered here.
Humus has established dominance in Hatay and Mersin regions in Turkey. In recent years, it has become a very popular product in Europe and America. While hummus is a breakfast eaten with pita bread, tomatoes and cucumbers, an appetizing snack before the main meal or a meal on its own in the Middle East; It has become an appetizer consumed with chips in Europe and America. In our country, it is generally used as an appetizer.
The most important point in presentation and especially in preparation is the preparation technique, which varies from master to master. The order and how the ingredients are added to the chickpea determine the consistency and taste of the hummus, rather than the ingredients and their amounts. For example, garlic added to peeled chickpeas during mashing will have a milder flavor, or the hummus of carbonated chickpeas will be smoother but lighter-bodied. These choices of the masters directly affect the taste of the hummus they serve.
It can be served either hot or cold, depending on preference. If it is to be served hot, roasted bacon or sausage can be added on it.