Dried Tomato Pesto Hummus
1 (15 oz.) can garbanzo beans (chickpeas)
¼ cup water
3 tablespoons lemon juice (fresh preferred)
6 tablespoons well stirred tahini
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
3 to 4 large garlic cloves, roasted*
1 teaspoon toasted and ground cumin seeds** (or ¾ tsp. ground cumin)
1 pinch cayenne pepper
The secret ingredient—2 to 3 tablespoons mayonnaise (we prefer olive oil based mayo)
About 3 to 4 tablespoons purchased dried tomato pesto mixed with a drizzle of olive oil
Garnishes:reserved garbanzo beans and flat leaf parsley if desired
- Add chickpeas and liquid to a saucepan and heat over medium for 10 minutes. Drain and cool.
- Save a few garbanzo beans to use as garnish if desired. Add half of the beans to the work bowl of a food processor and blend, scrape down the sides of processor and grind again; add remaining beans and blend, scrape down the sides of processor and grind again as many times as it takes so that they are chopped.
After grinding half of the garbanzo beans, I added the rest and continued to blend until the beans were well chopped. - Mix water and lemon juice; add through the feed tube with the processor running for about 1 minute.
- Add the tahini and process.
- Add the oil, with the processor running, until the hummus is fluffy.
- Add the seasonings: salt, roasted garlic, cumin and cayenne.
Rather than pre-grinding the toasted cumin seeds, I just ground them in the blender. They did not completely turn to powder but were chopped well enough so they did not interfere with the overall texture. - Add the secret ingredient—2 to 3 tablespoons mayo—to make the hummus even more creamy and smooth!
- Put the hummus in a serving dish; add dried tomato pesto mixed with a drizzle of olive in and swirl into hummus. Garnish with reserved garbanzo beans and flat leaf parsley if desired.
*Quick, Toasted Garlic Cloves: Toss four or more cloves with the papery skins still on into a dry pan and toast over medium heat, shaking the pan from time to time, until the skins are charred several places. Let them cool and peel.
**Toasted Cumin Seeds: Toss in a skill and toast over medium heat, shaking and stirring the seeds until fragrant. Grind in a spice grinder or with a mortar and pestle.
Recipe without photos . . .
Dried Tomato Pesto Hummus
1 (15 oz.) can garbanzo beans (chickpeas)
¼ cup water
3 tablespoons lemon juice (fresh preferred)
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
3 to 4 large garlic cloves, roasted*
1 teaspoon toasted and ground cumin seeds** (or ¾ tsp. ground cumin)
1 pinch cayenne pepper
About 3 to 4 tablespoons purchased dried tomato pesto mixed with a drizzle of olive oil
The secret ingredient—2 to 3 tablespoons mayonnaise (we prefer olive oil based mayo)
Garnishes: reserved garbanzo beans and flat leaf parsley if desired
- Add chickpeas and liquid to a saucepan and heat over medium for 10 minutes. Drain and cool.
- Save a few garbanzo beans to use as garnish if desired. Add half of the beans to the work bowl of a food processor and blend, scrape down the sides of processor and grind again; add remaining beans and blend, scrape down the sides of processor and grind again as many times as it takes so that they are chopped.
- Mix water and lemon juice; add through the feed tube with the processor running for about 1 minute.
- Add the tahini and process.
- Add the oil, with the processor running, until the hummus is fluffy.
- Add the seasonings: salt, roasted garlic, cumin and cayenne.
- Add the secret ingredient—2 to 3 tablespoons mayo—to make the hummus even more creamy and smooth!
- Put the hummus in a serving dish; add dried tomato pesto mixed with a drizzle of olive in add dried tomato pesto mixed with a drizzle of olive in and swirl into hummus. Garnish with reserved garbanzo beans if desired.
*Quick, Toasted Garlic Cloves: Toss four or more cloves with the papery skins still on into a dry pan and toast over medium heat, shaking the pan from time to time, until the skins are charred several places. Let them cool and peel.
**Toasted Cumin Seeds: Toss in a skill and toast over medium heat, shaking and stirring the seeds until fragrant. Grind in a spice grinder or with a mortar and pestle.
