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Sun-dried Tomato Hummus

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This is an easy dip to whip together and can make eating raw veggies more appealing.

Blend in a food processor:

  • 2 fifteen-ounce cans of chickpeas, not drained
  • 3 cloves minced garlic
  • 1/4 cup tahini (sesame seed butter)
  • 1 tbsp. extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 tbsp. water
  • 1/4 sea salt
  • ¼ cup sundried tomatoes
  • ¼ cup lemon juice

Garnish on top with:

  • 1 Tbsp. cilantro, chopped
  • ¼ cup chopped red bell pepper

Drain the chickpeas, reserving 1/4 cup of the liquid. In a food processer, blend the the first list of ingredients for about 3 minutes or until smooth. Garnish with chopped cilantro and diced red peppers. Refrigerate any unused portion.

 

“Just so, your light must shine before others, that they may see your good deeds and glorify your heavenly Father.”
Matthew 5: 16

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