Tomato Chickpea Hummus
⏱️ 5 min🍳 10 min⏱️ 15 min📊 Easy🍽️ 4 servingsVolume 2 · Sunday Sauce
A creamy hummus swirled with sun-dried tomato — the classic chickpea dip with a sweet, tangy Mediterranean twist.
| Amount | Ingredient |
|---|---|
| 8.75 oz (250 g) dried chickpeas | |
| 2 tablespoons tahini | |
| juice of 1 lemon | |
| 2 cloves garlic | |
| 2 tablespoons olive oil | |
| 2 tablespoons triple-concentrated tomato paste (Mutti) | |
| parsley | |
| paprika, to taste | |
| salt |
Preparation
- The night before, soak the dried chickpeas in a bowl covered with water for about 12 hours. The next day, drain, rinse, and simmer them in plenty of water for about 2 hours and 40 minutes, or until tender.
- Drain the chickpeas and transfer them to a blender or food processor with the tahini, lemon juice, garlic, olive oil, tomato paste, and salt. Blend until smooth and spreadable.
- Transfer to a bowl and finish with chopped parsley, paprika to taste, and a drizzle of olive oil.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.