I love a picnic. It is one of life’s finest pleasures.
Food tastes better eaten on a blanket on the beach, in the park of just on the floor of your living room on a rainy day.
If I had an ideal style of eating, it would be having a bunch of small things to sample from. I’m a grazer, if you will.
Grazing lends itself particularly well to my love of picnics.
This recipe has become a picnic regular. It just goes so well eaten with all sorts of cut up vegetables, pitta bread and eaten straight from the container with a spoon (or my fingers). Hummus, of course, lends itself to a number of different flavour combinations. But, I would say that this sundried tomato version is one of my favourites. The sharpness and sweetness of the sundried tomatoes elevates boring plain jane hummus to another level.
- ¼ cup fresh lemon juice
- zest of ½ lemon
- ¼ cup tahini
- 2 TBSP olive oil
- ¼ cup sun dried tomatoes in oil, drained
- 1 clove garlic, minced
- ½ tsp ground cumin
- ½ tsp salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- Add lemon juice, zest, tahini and olive oil to the container of a blender or food processor.
- Blend until smooth, about 40 seconds.
- Scrape down sides and add sundried tomatoes, garlic, cumin, salt, and ¾ of the can of chickpeas. Blend until smooth, about 1 minute.
- Scrape down sides and blend again for another minute until even smoother.
- Add remaining chickpeas and blend for about 20 seconds or until the hummus has reached the creaminess you desire.
- Pour into a serving bowl and drizzle with additional olive oil and top with more sun dried tomatoes.