Red Hummus with Sun-Dried Tomatoes

Red Hummus with Sun-Dried Tomatoes Recipe

My husband Lulu is still heartbroken that the Giants beat the 49ers in the NFC Championship Game last weekend, but our party for the Super Bowl is still on. At least I think it is. I'm planning on serving a lot of finger foods and this red hummus will be part of our tasty feast.

Though it's bursting with flavor, hummus can look a little dull, so I spiced it up with chile oil and sun dried tomatoes. The preparation is fairly simple and doesn't require more than a few ingredients, such as garbanzo beans, lemons, oil and of course sun dried tomatoes. Roasted or pickled garlic would be great here as well, but since we're going to be entertaining, I decided to omit it.

What are your plans for the Superbowl?

Ingredients

Yields: 6 servings

1 (15-ounce) can garbanzo beans
1 clove garlic (optional), finely minced
¼ cup sun-dried tomatoes in olive oil, finely chopped
6 tablespoons chile oil
3/4 teaspoon kosher salt
1 lemon
¼ cup heavy cream, cold


Directions

Prepping the sun-dried tomatoes:

In a mortar and pestle (or a mini-food prep), grind the chopped sun-dried tomatoes. Set aside.

Making hummus:

Zest and juice the lemon.

Drain and rinse the garbanzo beans.

In a food processor, combine the garbanzo beans, garlic (if used, I didn't), lemon zest, lemon juice, 4 tablespoons chile oil. Pulse until smooth. (if the spread is too thick, add up to 4 tablespoons of water). Add the mashed sun-dried tomatoes and stir well. Season with salt. Transfer to a bowl. Chill in the refrigerator until you're ready to serve.


Assembly time:

This step isn't essential but I think it makes the appetizer much lighter (see tips). Whip the heavy cream (at a low speed) until creamy and smooth for 2-3 minutes. Add the rest of the sesame oil. Season with salt and cayenne pepper.

Whisk the hummus to soften it. Gently fold in the whipped cream in stages.

Transfer to a small bowl and cover with a thin layer of chile oil.

Serve the red hummus with tandoori bread on the side.

Serve at room temperature.

Bon appétit!


Tips

You can make hummus variations using edamame beans, green peas, black beans, black eyed peas or white cannellini beans.

Another variation would be to add beets for a pretty pink color.

If you like a denser hummus, don't whip the heavy cream before adding the other ingredients. I prefer the lighter, fluffier result the whipping provides.

Published By: Jacqueline Pham on January 27, 2012.


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