Sun-Dried Tomato Spread

Here is a second installment of the mother and daughter cooperation started in the previous post; this time not only was my mom kind enough to pose for the picture but she actually made the paste herself. I helped with seasoning at the end, so it’s not cheating. I sure get to post the recipe. It could look like a hummus recipe to some people, but it didn’t taste like it to me at all. My hummus is heavy on the here-absent garlic, thick from tahini, and fresh from lemon juice. So it’ll insist on calling this spread, which we ate on thick slices of bread.

Which I have been making regularly even here in Poland, even though there is no need to. I would love to say that my loaves are getting better and better, but for some reason fancier flours and access to a Dutch oven did not boost the quality. I keep on getting spots of very dense dough in the very center. If anybody knows why that might be happening, please let me know.


Sun-Dried Tomato Spread

(adapted from A Beautiful Mess)

(makes 1 big jar)


1 cup chickpeas, cooked

8-10 sun-dried tomatoes

2 tbsp cold water, or more, until spreadable

2 handful/4 tbsp fresh chopped coriander

1 tbsp balsamic vinegar

1 tsp salt, or more

Place the chickpeas in your blender, rinsing them well beforehand, if using canned ones. Don’t dry the tomatoes of their oil, just put them in the blender greasy as they come from the jar. If yours are packed dry, you may even want to add 1 tbsp olive oil. Add the rest of the ingredients, blend until smooth, taste, adjust seasoning. If it’s too thick, add water by tablespoons, not more at a time.

Keeps in the fridge for a week or so.