My first post of 2012 isn’t a particularly adventurous one. I didn’t do much cooking over the holidays due to 1)not being home; 2)being sick; and 3)focusing on my PhD applications. I’ve been spending too much time writing and not enough time in the kitchen. Things have slightly calmed down now, so except a few more posts over the next week or so.
This hummus is dead-easy to make if you have sundried tomatoes lying around, like I did (leftover from making these stuffed mushrooms for two holiday parties), and don’t know what to do with them. All you need is a can of chickpeas, 6-7 sundried tomatoes (could’ve used more though), some olive oil, salt, and garlic (sesame oil optional). If the tomatoes are dried (i.e. not packed in oil), be sure to soak them in boiling water before you use them. Puree the ingredients, and voila — a tasty dip.
No picture… with my skills and camera, hummus doesn’t photograph well!