I want it all. This recipe is inspired by the Sundried Tomato Spread created by Isa and Terry in Veganomicon. But I’m greedy. I want it more hummus-y, more garlicky and I also want it a little tapenade-y. So, since I’m an only child and, therefore, get whatever I want all the time (it’s just a law of nature, not my fault), I supercharged the recipe with flav-tastically yummy results.
This recipe makes tons and its flavour improves the more time it spends chilling the fridge with its condiment homies. Serve it as a dip for fancy bread and veggies on day one, spread it on toast and in sandwiches on day two and use the rest as the “ricotta” layer of a vegan lasagna on day three. Super Spread lives to serve you.
- 2 cups sun dried tomatoes, dry variety, not packed in oil
- 2 cups boiling water
- 2 cups white beans, chickpeas or black eyed peas, cooked
- 1 cup black olives, medium, whole, pitted
- 3 cloves garlic
- 1 lemon , the juice from
- 2 tbs red wine or balsamic vinegar
- 1 cup fresh basil leaves, packed
- 1/2 cup fresh parsley
- sea salt, to taste
1. In a medium bowl, pour boiling water over sundried tomatoes and set aside to soak for at least 15-20 minutes.
2. Once tomatoes are thoroughly juicificated, remove from water and gently pat dry. Dump everything except basil and parsley into your handy dandy food processor (or blender or food mill or whatever your preferred pulverizing tool may be) and process until very smooth. Add herbs and pulse until they’re evenly distributed, but still chunky.
3. Refrigerate for at least an hour, but the flavours definitely develop the longer it chills out. We’re on day 3 over here and the yum scale just keep climbing!