Sun Dried Tomato Hummus

on a slice of homemade olive bread....
 I'm in Mediterranean heaven...

I've discovered what takes the humble hummus up about five notches: browning the sesame seeds for the tahini base. What a world of difference. Traditional recipes say not to brown the seeds... but I beg to differ.

If you are unfamiliar with making hummus - and some of my off-island friends are - it's super duper easy. You make it with two things: tahini and chick peas. 

Tahini

Toast the best quality organic sesame seeds you can find until they are a golden colour. I use about two cups. Once the sesame is toasty and fills your kitchen with a memorizing aromatic air of Middle Eastern lands, add it to about a half cup of the best quality organic olive oil you can find. Blend to a cream with a hand blender and add a little more oil if you find it hard to blend. The consistency should be smooth and little stiff, not runny.    

Hummus

Recipes for hummus are as varied as stars in the Turkish sky. So I will recommend this recipe as one that is quite good and aligns with my taste buds nicely.   

1- 16 oz can chickpeas
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (add more if you like it lemony)
1 1/2 tablespoons tahini (don't be afraid to add a heapin' dollop)
2 cloves crushed garlic
1/2 teaspoon salt
2 tablespoons olive oil (I don't find this bit necessary)

For dried tomato hummus, simply add about 6 soft slices into the mix and blend. Add more to taste.

You simply put all of the ingredients in a bowl and blend until smooth. Do this with a hand blender or in a food processor, whatever you have. Adjust the recipe to your own taste buds. Remember this is a very traditional, household recipe - make your own tradition! Mine now consists of golden sesame seeds. Seems fitting for such an Arabian Nights kind of dish.