Sun-Dried Tomato Hummus

by The Almond Eater

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1 can chickpeas, drained and rinsed

1/2 cup California Sun Dry sun-dried tomatoes, jarred

1/4 cup tahini

1 garlic clove

Juice from 1/2 lemon

1/4 cup sun-dried tomato oil (from the jar)

2-4 Tbsp water

Pinch of salt

 

Drain and rinse the chickpeas, then place them in a food processor. Add the remaining ingredients EXCEPT the water to the food processor and pulse for at least 30 seconds; then, add the water 1 Tbsp at a time through the time until the hummus is nice and creamy.

Serve with crackers and enjoy!