Sun Dried Tomatoes Hummus with Cucumbers

Last weekend I was back home in Hamburg to see the family. Now everyone in my family is a huge foodie. They can have hour long conversations about how to make a steak perfect or at what temperature a  turkey or better yet a goose becomes just right. Even I find it to be tedious at times. Now this weekend my parents had a couple of friends from Rotterdam visit. They are connaiseurs of food and are used to gourmet molecular tiny peppeles of frois gras menues. Needless to say Momma dearest and I were slaving away in the kitchen to make the entire menu.

For hors d'oeuvres I made my famous hummus. I have been making hummus for a good 10 years, but this times I decided to venture out of the traditional tahini, garlic, lemon hummus and mix it up a bit. It's easy, it's delicious and for us europeans it is something that you just don't get every day. So here in Germany, it is gourmet!

You will need
1 Can of chickpeas
Juice of one fresh lemon
2 Tbsp Tahini
Salt
Pepper
Good Olive Oil
2-3 Tbsp of Yoghurt (try to use 3,5% Fat or Greek)
5 Sun dried Tomatoes with oil
1 Tsp cumin
Water

1 cucumber


Drain the chickpeas and put them into the food processor. Pulse them a couple of times, so they look well chopped. Add the lemon juice and tahini. Mix it all up again. Add salt and pepper. While you mix those ingredients, slowly pour in the olive oil. The Hummus should be really nice and smooth. So you have to do it by feel. Add the yoghurt to give it some more tanginess. Then chop up the tomatoes and add them to the mixture. Add the cumin. Depending on how chunky or smooth the dip is add water until the desired consistancy is reached.

Pour the hummus into a bowl and sprinkle a bit of olive oil and paprika on it for garnish. Peel the cucumber and cut it into sticks. Use these for dipping.

Enjoy!