Sun-Dried Tomato Hummus
Submitted By: Taz
Ingredients:
1 - 16 oz. Can Chickpeas (drained and rinsed)
½ Cup Chickpea flour
2 Cloves Garlic
¼ Cup Tahini
¼ Cup Sundried Tomatoes packed in oil
¾ tsp Cumin Powder (to taste)
1 Tbs Oil from Sun Dried Tomatoes
Juice of 2 Lemons (apx ¼ cup)
Olive Oil - amount varies
Kosher Salt to taste
Preparation:
- Bring 2 cups water to a simmer and whisk in the Chickpea flour and cook for 2 minutes – Allow to cool
- Place all ingredients (excluding olive oil) in a blender or food processor and pulse a few times
- While blender or processor is running, drizzle in olive oil until mixture reaches the desired texture
- Adjust flavors (more cumin, salt, lemon juice, tahini, oil from sun dried tomatoes if desired)
- Garnish with a drizzle of the oil from sun dried tomatoes as well as a couple tablespoons of diced sun dried tomatoes – Serve with warm pita bread, dipping vegetables, corn chips, etc.
Store in an airtight container in refrigerator for up to one week
