What to eat … At work Sun-Dried Tomato Hummus Brown bagging is back, and hummus is one of the most versatile foods around.
This recipe makes enough to last the work week or share at the office. You may substitute canned garbanzo beans for dried, but it’s worth the extra step to have truly homemade hummus. Use it as a dip or slather it on your favorite bread for an easy and healthy sandwich.
1 pound dried garbanzo beans, soaked overnight 1 cup sun-dried tomatoes 1 cup tahini ¾ cup lemon juice
½ cup olive oil 6-8 garlic cloves, peeled Salt and pepper to taste 1 teaspoon ground Cumin (optional)
nBring chickpeas to boil then simmer about ½ hour or until tender. nDrain chickpeas, reserving liquid. Let stand and cool. nPlace tomatoes in a bowl; cover with boiling water.
Cover and let stand 20 minutes or until tender. nCombine chickpeas, reserved cooking liquid, tahini, juice, olive oil, garlic, salt, pepper and cumin in a food processor
in batches and mix together in a large bowl. nStir in tomatoes. nDrizzle with oil.
34 | June/July • 2010
