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Meghan's Yummy Hummus




Source of Recipe


Meghan Pawlowski






Recipe Introduction


I love this dip. It's great on thick slices of whole grain bread, toasted pita triangles, and fresh veggies.





List of Ingredients



• 2 (15 oz) cans chickpeas or garbanzo beans
  
• olive oil
  
• 3 T crushed sesame seeds
  
• 2 lemons
  
• 1 small bag sun-dried tomatoes
  
• basil (I use the kind that comes in the tube, found in the gourmet section)
  
• pinch of cayenne
  
• salt to taste
  






Instructions



1. Reconstitute the sun-dried tomatoes by placing them in a heat-proof bowl and pouring boiling water over them. Let sit for 5-10 minutes.
   
2. Put the chickpeas, sesame seeds, tomatoes, and cayenne in the food processor. Add a small amount of basil. Juice the 2 lemons into the food processor.
   
3. Start processing, adding the oil slowly as you go, until you achieve the consistency you want.
   
4. Taste and add salt and more basil if desired. The sesame seeds are pretty salty, so you won't need to add much.
   
5. Enjoy!