Hummus with Sun Dried Tomato and Harissa
- 3 cloves garlic
- 16 oz canned chickpeas drained, liquid reserved
- 1 tsp sea salt
- 2 tbsp sesame tahini paste
- 1 lemon juiced juiced
- 1/3 cup chopped sun dried tomato in oil
- 1/4 cup olive oil
- 2 tbsp liquid from the chickpeas
- 1 tsp Harissa
- 1/4 cup minced flat parsley
Peel and finely mince the garlic. Use a garlic press or the food processor fitted with the steel blade.
Blend the tahini to mix the oil and solid paste.
Add the garlic, chick peas, salt, tahini and lemon juice to the food processor and process until hummus is coarsely pureed.
Finely chop the sun dried tomato. Add to the mixture in food processor with its oil.
Slowly pour in the olive oil while the processor is running.
Check texture and add the liquid from the chick peas and process to form a smooth consistency.
Add Harissa. Taste and adjust for seasoning.
Garnish with parsley.
Serve chilled or at room temperature.
Note- Harissa is a North African hot chili pepper paste. The main ingredients are roasted red peppers, serrano peppers, other hot chili peppers, spices and herbs such as garlic paste and coriander seed. Harissa can be found at Mediterranean specialty food shops. Recipe by Mary C. Merola August 2005