I found the base for this recipe on Mark Bittman’s new blog, Bitten. I actually watched a video of him making this dip. He was all “oh, you must use dried garbanzo beans and cook for an hour or more, and dried sun-dried tomatoes, not in oil. I don’t have any reason for this beyond being snooty.” Whatever Bittman. My hummus was great with sun-dried tomatoes in oil and canned garbanzo beans!
1 can garbanzo beans – drained and rinsed
1/4 – 1/2 cup sun-dried tomatoes
1/4 cup tahini
1/4 cup (less actually) extra virgin olive oil
1/4 tsp (or more to taste) smoked paprika
1 clove garlic
salt and pepper
Toss all these ingredients into a food processor and process. I added a little water to make the dip more… dippy.
Notes: Serve with vegetables and a healthy, high fiber wrap. I toasted mine in a non-stick skillet with a spray of oil on each side so it was nice and crispy.
Servings: 3-4 servings
