Hummus is a great spread and delicious on crackers, pita chips or spread on a pita in a sandwich. Its creamy and salty and can take on many different flavors. I decided to make this sundriend tomato hummus because I had some in my refrigerator but you could also substitute roasted red peppers. Sundried tomatoes typically have a very strong flavor and tend to overwhelm dishes that they’re used in but this recipe has just enough of the tomato flavor without being too strong. Also, there is absolutely no cooking required, just throwing some ingredients in a food processor.
1 15 1/2 oz. can chickpeas, rinsed and drained
2 garlic cloves, peeled
1 lemon, juiced
1/4 cup sundried tomatoes, packed in oil
extra virgin olive oil
salt and pepper, to taste
1. Mince garlic in a food processor. Add chickpeas, lemon juice, salt and pepper. Process until smooth.
2. While the machine is running, gradually add the olive oil until desired consistency, about 1/4 cup. When mixture is smooth, add sundried tomatoes and season to taste.