Sun Dried Tomato Hummus
3 oz. Sun dried tomatoes
3 cans chick peas (reserve the liquid for blending)
2 T sesame seeds or 3 T Tahini Paste
3 tsp. minced garlic
4-6 ounces of lemon juice to taste
2-4 tsp. Olive Oil
Salt to taste.
In advance rehydrate the sun dried tomatoes in boiling water for 10 minutes and let sit for 1 hour. Drain and set aside or refrigerate.
Place chick peas, sesame seeds, garlic and lemon juice in a blender or food processor. Pulse a few times to blend. Add 2-4 teaspoons of olive oil and blend. While blending slowly add the reserved liquid from the chick peas until you get the desired texture you want. Add salt to taste. Add the re-hydrated tomatoes and pulse a few times to chop into minced sized pieces. Serve or refrigerate covered until needed.
Serve with oven baked pita chips and vegetable sticks.
Check out all the classes that we used this recipe in: