I never used to like hummus very much – I’m not sure why. Worst vegetarian ever! My husband loves it though, and we always have some in the fridge, so I’ve slowly grown to love it. I like it best when it’s got some kind of added flavour, so this sun-dried tomato hummus is right up my street. It has a beautiful, rich sweetness – so good.
The sun-dried tomato hummus itself is taken to the next level by all those gorgeous toppings. Firstly, some extra pieces of tomato and a good glug of good quality extra virgin olive oil. Some fresh basil leaves, for colour. And the main attraction – toasted pine nuts. Toasting them in a dry pan for a few minutes really does enhance their flavour, and gives them a lovely toasty nuttiness (as you might expect from toasted nuts…). Of course you can skip the extra toppings if you like, but I really think it’s worth taking the extra couple of minutes to give your hummus that wow factor.
My baby Eden will be starting solids in about a month, so I’m sure I’ll be making lots more of this kind of easy dip (without the salt!), to spread on toast or to serve with veggie sticks. We’re going to be doing baby-led weaning, so she’ll be eating ‘real’ food straight away. If anyone has any great resources or ideas, I’m all ears! I’ve been researching it as much as I can (what else is there to do when you’re at home with a baby all day?), and I’m so excited to get started. She’s 5 months old today, so only one more month to wait!
In the mean time, I might make another batch of sun-dried tomato hummus…
- 1 small clove garlic peeled
- ~ 15 pieces sun-dried tomato
- Few large leaves fresh basil
- 2 tsp tahini
- 400 g tin chickpeas drained (240g, or ~ 1 1/4 cups, when drained)
- Black pepper
- 125 ml (~ 1/2 cup) water
- 1 tbsp pine nuts
- 1 tbsp extra virgin olive oil
Add the garlic, sun-dried tomatoes and basil to a food processor, and blitz until well chopped. Add the tahini, chickpeas, and plenty of salt and pepper. Blitz again, with enough water to bring the hummus to your desired consistency (I used about 125ml).
Add the pine nuts to a dry frying pan over a medium-high heat. Cook for a few minutes, stirring very regularly, until golden brown. Be careful, as once they start to brown, they can burn very quickly.
Serve the hummus topped with more chopped sun-dried tomatoes, fresh basil leaves, the toasted pine nuts, and a glug of extra virgin olive oil.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.