A luxuriously rich spin on a classic, this sun-dried tomato hummus is perfect on a crispy pita or as my girls do, dip n’ lick it off your fingers.
In a food processor combine until smooth:
- 3 cups of chickpeas (canned or cooked)
- ½ cup of sun-dried tomatoes
- 150-200 grams of feta
- juice of ½ a lemon
- 1 1/2 cups of olive oil
(feel free to adjust to your own preference)
- 1 teaspoon of your favourite hot sauce (to taste)
- salt and pepper to taste
Some prefer a silky texture, some chunky; either way is perfectly fine. Garnish with a splash of olive oil, crushed chili flakes and a dusting of cumin. Dip until your little heart is content.
About the Author
Beginning his career at the age of 17 in Australia, Mike was soon preparing meals for such clientele as Julia Roberts, Tom Cruise and Nicole Kidman. He has cooked in some of Sydney’s and Toronto’s most acclaimed restaurants and has owned several catering companies over the years. Mike’s has had a rare mix of both […]Read Bio Read Posts