Sundried Tomato Hummus
I love the idea of foods that you dip into other foods. I'm a bit of a dip fanatic: chips and salsa, chips and guacamole, veggies in ranch, baguette in artichoke dip, whatever! The idea of taking something delicious and dipping said item into a second delicious concoction is as charming as it is tasty. Enter hummus: The Dip That Eats Like a Meal! With its protein-rich bean base, smooth and creamy texture, and openness to untold numbers of flavor combinations, hummus is a great snack or meal. It's a perfect take-along to a pot-luck or for a quick and easy light dinner at home. I threw this together in my food processor in about five minutes using mostly pantry items. Meanwhile, I heated some foil-wrapped flat bread slices in the oven. Good stuff.
- 1 15 oz. can garbanzo beans, rinsed and drained
- 2 Tbsp. tahini paste
- 2 cloves garlic, peeled
- 1/4 c. sundried tomatoes packed in oil (use a little of the oil too)
- juice from one lemon
- 1/4 c. olive oil
- salt and pepper to taste
Mince garlic cloves in food processor. Add sun dried tomatoes with a little oil from the jar, beans, tahini paste, and lemon juice. Pulse in food processor until the ingredients are coarsely ground. With machine running, gradually drizzle in the olive oil and puree until the mixture is smooth and creamy. Add salt and pepper to taste. Serve with slices veggies (carrots and cucumbers are perfect), chips, or warmed pita or flat bread wedges. That's it! Super easy and yummy.