Hummus With Sun-Dried Tomatoes

Hummus With Sun-Dried Tomatoes

This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.
  • Total:
  • Serves: 12 persons



  1. Step 1

    If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
  2. Step 2

    In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
  3. Step 3

    Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)