For those of you that are not familiar with hummus–it is a Middle Eastern spread that uses chickpeas and tahini (sesame seed paste) as its base. This is soooo HEALTHY and really good!! I just got the recipe from my sweet friend Karen. She is one of my cooking buddies. We are in a recipe group together. Last month the theme was beans. (I brought a dish using vanilla beans–I will post it later in the week.) Karen brought this hummus–I LOVED it and couldn’t wait to make it for my family. You can use it as a dip for chunks of fresh bread, crackers and vegetables. You can also spread it on a wrap or sandwich instead of mayo. Enjoy!!
Sundried Tomato Hummus
2 TBsp olive oil
3 15 ounce cans Chickpeas (also called Garbanzo beans), drained–reserve 6-8 TBsp of liquid
1 Tbsp kosher salt
4 TBsp tahini
Juice of 2 lemons
4 cloves garlic-chopped (I used 1 TB pre chopped)
5 whole sundried tomatoes in oil
Blend all ingredients together until smooth, adding liquid to reach the right consistency. When smooth add sundried tomatoes and pulse to incorporate.
Serve with fresh veggies, hunks of bread, multigrain crackers or pita chips