Hummus is yummus. Yeah, I said it.

Arrrrrrrggggggh.
It’s happened to all of us at one point or another.
You promise to make something for an event. A party, office morning tea, whatever. And then life, well, it does what it does, and gets in the way. Something happens, you get busy, you forget.

And then you have a mild panic attack at 9pm on a Monday night, because you remember what you’ve promised. You realise the shops are closed, and you can’t just bring in a platter of cheeseymite scrolls as you have a reputation to uphold.
Bollocks.
If you’re lucky, you’re one of those cooks that peers into your cupboard, finds 4 ingredients and brainstorms a glorious, fuss free treat for the masses.

I am not one of those cooks.
At best, I was in trouble. At worst… Lets try not to think about that.

I flicked through a couple of my favourite food blogs, hoping for inspiration. Turns out, the Food Gods were smiling upon me this day. A recipe appeared that was not only fast and delicious, but made from things I already have? This stuff only happens in my wildest dreams!

Hummus.
Let’s be honest, is not pretty. It is, however a crowd favourite, delicious, and good for you. It’s also stupidly simple.
You got a can of chickpeas? You got yourself a gym a dip.
Throw in some sun-dried tomatoes, and you’ve just kicked it up a notch. Simple genius.

Sun-Dried Tomato Hummus

Adapted from ecurry

Ingredients

450g tinned chickpeas, drained
1/2 cup sun-dried tomatoes in oil
1/4 cup olive oil + 2 tablespoon more
3 cloves of garlic
1 tablespoon sesame seeds, lightly toasted (optional)
3/4 tablespoon lemon juice
Salt
Red chili flakes (optional)

Roughly chop sundried tomatoes. Reserve the oil and use in place of regular olive oil if you prefer (gives additional flavour, yum!).
Combine all of the ingredients for hummus except for the oil, in a food processor. If you are using chilli flakes, add them here.

Process mixed to a smooth consistency, slowly add the additional 1/4 cup of oil in a steady stream. If it looks a little dry, add a splash of water.

Add salt to taste, and pour over the last of the oil. Serve with crackers, bread, vegetables… It’s hummus, serve it with whatever!
Store in a clean, air tight container.


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