In a food processor, combine sun-dried tomatoes, olive oil, chickpeas, lemon juice, salt, pepper, garlic and tahini. Pulse for 1 minute. Add liquid from chickpeas and pulse until smooth.
Spoon hummus into a bowl. Top with freshly chopped basil and enjoy with pita chips.
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Sun-Dried Tomato Hummus
Serves 8
Ingredients:
1/3 cup sun-dried tomato in olive oil
2 tablespoons olive oil from sun-dried tomatoes
1 can chickpeas, drained, liquid reserved, 15 oz.
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, diced
2 tablespoons tahini
Fresh basil, chopped, for garnish
Directions:
In a food processor, combine sun-dried tomatoes, olive oil, chickpeas, lemon juice, salt, pepper, garlic and tahini. Pulse for 1 minute. Add liquid from chickpeas and pulse until smooth.
Spoon hummus into a bowl. Top with freshly chopped basil and enjoy with pita chips.
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