But I digress. I’ve made this Mark Bittman-inspired hummus recipe a few times since it appeared in the New York Times just a few weeks ago, and I love it. I take scoops of it with pieces of crisp flatbread when I start feeling hungry in between meals. Hummus is a great nutritious high-protein snack. It’s not just for potluck, people!
This version turns out a lovely shade of ochre with the addition of sun-dried tomatoes and pimenton, which is smoked Spanish paprika (another must-have for the spice rack).
For some reason, Bittman goes to the trouble to cook his chickpeas first – while this does provide good, tasty liquid to moisten the spread, it’s not what I call fast. I’ve found that cooking chickpeas can have iffy results. I try buying them at stores that seem to stock fresh dried beans, but I have no patience for them. Most of the bulk dried chickpeas I’ve taken home take way too long to cook. After a few hours of boiling what seems like a potful of pebbles that never seem to soften, I reach for a good old can. And for this recipe, which otherwise comes together in a snap, shaving a few hours off the prep time is a good thing.
I also go for the oil-packed sun-dried tomatoes here, rather than the dried ones he calls for. I think they add rich olive-oily moistness to the hummus.
This spread is simply fantastic as a dip, but I’ve also spread some on tortillas with a little goat cheese for killer quesadillas.
If you’re a fan of chickpeas, you might also like these recipes:
Cashew Chicken with Roasted Spiced Chickpeas
Chickpea and Sun-Dried Tomato Hummus
1/4 cup extra-virgin olive oil
1/3 cup oil-packed sun-dried tomatoes
2 tablespoons tahini
2 tablespoons fresh lemon juice, plus more to taste
2 teaspoons smoked Spanish paprika
1/2 teaspoon ground cumin
1 teaspoon fine sea salt
2 small garlic cloves, coarsely chopped
Place all ingredients in the workbowl of a food processor. Pulse until you have a relatively smooth paste (I don’t mind if it’s a little chunky). Taste and season with more lemon juice and salt, if needed. Scrape down the sides of workbowl and pulse briefly to combine.