Prep time: 15 minutes
Total time: 15 minutes
Makes 10 servings
1 15-ounce (425g) can chickpeas, slightly drained some liquid reserved (to add to hummus)
4 cloves garlic (2 Tbsp or 12g), minced
1/2 cup (60g) loosely packed sun-dried tomatoes (if in oil, drain)
1/4 cup (56g) tahini
2 lemons, juiced (4 Tbsp or 60ml)
3/4 tsp sea salt 1 tsp dried oregano
1/4 cup (60ml) olive oil, plus more for serving Water to thin
Toasted pine nuts
1. Add all of the ingredients to the bowl of a blender or food processor. Blend until creamy and smooth, scraping down the sides as needed. Add water if there is trouble blending (I added 1⁄2 cup or 120ml). Taste and adjust the seasonings as desired.
2. Garnish with additional olive oil, paprika, and toasted pine nuts (optional). Serve with pita, crackers, or vegetables.
3. Leftovers will keep covered in the refrigerator for at least 7–10 days.
Excerpted from Minimalist Baker’s Everyday Cooking by Dana Shultz. Copyright © 2016 by Minimalist Baker, LLC. Published by Viking, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.