Sun-Dried Tomato Hummus
- Total Time
Serve it with celery and carrot sticks for dipping, use it instead of mustard or mayonnaise in a sandwich, or serve it alongside grilled chicken or salmon.
sun-dried tomatoes (without oil)6 medium
chickpeas (15 oz)15 ½ oz, rinsed and drained
canned tahini2 Tbsp
lemon juice canned or bottled1 Tbsp
garlic clove(s)1 clove(s), medium, chopped
table salt¼ tsp
cayenne pepper⅛ tsp
- Put the tomatoes in a small bowl and cover with boiling water. Let stand 10 minutes; drain and reserve the liquid.
- Combine the tomatoes and the remaining ingredients in a food processor and pulse until smooth, adding some of the reserved liquid if the hummus seems stiff. Yields generous 1⁄3 cup per serving.