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Sun Dried Tomato Hummus

Source of Recipe

hummus-and-pesto-recipes@yahoogroups.com

1 (16-ounce) can chick peas, drained
1/2 tsp garlic
3 Tbsp lemon juice
2 Tbsp tahini (sesame butter)
1/4 tsp salt
1 Dash olive oil
4 sun-dried tomatoes

Food process until beans are completely crushed. After you've removed hummus
from food processor, stir in 1/4 cup sun-dried tomato1 pesto.

To make the pesto, soak tomatoes2 in 1 cup of boiling water, covered. Remove
tomatoes3 from water (but save water). Place tomatoes4 in food processor with a
tablespoon of olive oil. To cut down on fat, you may use some of the tomato
water to make the mixture moister instead of olive oil. Process.

Use the top of a wooden spoon to make a circle in your bowl of hummus. Then use
a teaspoon to place the sun-dried tomato5 pesto in the ring. Once you've filled
the ring, use the top of the teaspoon to swirl the pesto in to the hummus, but
don't mix it completely. Drizzle with olive oil6 and paprika to finish. Add
parsley to garnish7.

Makes 6 to 8 servings