Hye Thyme Cafe: Sun Dried Tomato-Basil Hummus

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Monday, August 14, 2017

Sun Dried Tomato-Basil Hummus

Sun Dried Tomato-Basil Hummus: Hye Thyme Cafe


OK, I think this might be my new favorite Hummus! Although I must admit that when I picked up the package of sun dried tomatoes, I had a pasta dish in mind, so you might prefer to work with the jarred option so you don't have to re-hydrate them. I purchased the dry because I knew I wouldn't be using them all right away. Totally up to you.

The other thing to consider is the use of basil. My first thought was to make a sun dried tomato hummus. Then it occurred to me that I have a beautiful basil plant in my kitchen window, so why not make it tomato-basil? I was afraid that blending all of that beautiful greenery into reddish-brown tomatoes would result in a really gross brown, so I was going to just stick with the tomatoes. Then a light bulb went off in my mind, and I remembered that I had a small bottle of basil oil in the pantry and could use that instead. After I made the hummus, I looked it up online, and sure enough, there are plenty of recipes using fresh basil, so feel free to replace the oil with olive oil and use fresh. If you prefer the idea of the basil oil but don't have access, there are also plenty of posts out there for how to make your own.

INGREDIENTS :
15 oz can chick peas, rinsed and drained
1/4 c tahini (well stirred/shaken to redistribute the oil)
12 sun dried tomatoes, re-hydrated per pkg instructions (reserve liquid)
2 cloves garlic
1 lemon
1/2 t salt
1/2 t pepper
1 t smoked paprika (optional)
2 T+ basil oil

Sun Dried Tomato-Basil Hummus: Hye Thyme Cafe

Sun Dried Tomato-Basil Hummus: Hye Thyme Cafe


  1. Give the chick peas a whirl in the food processor to get the party started.
  2. Scrape down the sides of the bowl, then add the tahini, re-hydrated tomatoes, garlic, juice from the lemon, salt, pepper, paprika, and 2T of basil oil.
  3. Process until smooth.
  4. To thin the batch, a little at a time, stream in some of the reserved liquid from re-hydrating the tomatoes until you reach your desired texture. If you used jarred tomatoes, you can use some of the liquid from the jar - if that will leave the rest of your tomatoes naked, use a little water or olive oil instead.
  5. Garnish the top with a drizzle of additional basil or olive oil, and serve with veggies, crackers, pita chips, etc.
As I was just thinking about what to serve it with, it crossed my mind that I should pick up a ball of fresh mozzarella and a baguette when I'm out later and use them with the hummus and my fresh basil to make crostini. [drool]

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