HUMMUS W SUNDRIED TOMATOES
Ingredients
-
2 cloves Garlic, minced & mashed to a paste with ½ tsp salt
-
16 oz. Can Chick-Peas, rinsed & drained
-
1/3 cup Tahini (sesame seed paste), well stirred
-
2 Tbsp Lemon Juice
-
2 Tbsp Olive Oil
-
1-2 tablespoon ground cumin
-
3 Tbsp Water, or Veggie Stock
-
3 Tbsp Parsley Leaves, minced
-
½ cup Sundried Tomatoes
-
*To taste* Salt & Pepper
Directions
In a food processor blend together garlic paste, chick-peas, tahini, lemon juice, oil & cumin (scraping down the sides) until smooth.
Add water/stock, parsley, sundried tomatoes, salt and pepper to taste; pulse until just combined. Adjust with more water/stock if too thick. Hummus may be made 2 days ahead and chilled.
Equipment
• Food Processor
• Chef’s Knife