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Kushner dip for pita chips 300w
The New Kosher, Simple Recipes to Savor and Share
By Kim Kushner, Weldon Owen Publisher

This is a play on the five-minute hummus recipe that appeared in my first cookbook, The Modern Menu. It received so much praise that I started playing around with the idea of infusing new flavors into the buzz-worthy recipe. Here, I add not only sun-dried tomatoes to the hummus but also the oil in which the tomatoes are packed, plus some white wine for zest. Not long ago, I declared to a group of friends that I eat hummus every day. And it’s absolutely true. With a recipe as foolproof as this one, why wouldn’t I?

Ingredients

2 cans (15 oz/470 g each) chickpeas (I use organic),
Drained and rinsed 2 cloves garlic
6 drained oil-packed sun-dried tomatoes (reserve the oil)
1⁄4 cup (2 fl oz/60 ml) sun-dried tomato oil
1 heaping tablespoon tahini
2 teaspoons dry white wine
Kosher salt and freshly ground pepper
Olive oil for drizzling (optional)

Directions

In a food processor, combine the chickpeas, garlic, sun-dried tomatoes, tomato oil, and tahini and pulse until thoroughly combined. While continuing to pulse, gradually add the wine, 1 teaspoon at a time, through the feed tube, then continue to pulse until the desired consistency is reached. Season generously with
salt and pepper. Transfer the hummus to a serving dish. Or, if not serving right away, transfer to an airtight container and drizzle olive oil over the hummus to help it stay moist. The hummus will keep in the fridge for up to 2 weeks.
Makes about 2 cups

Notes

 Recipe: Kosher, parve

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