Hummus is Yummus - Sun Dried Tomato Hummus

True story - The main reason I registered us for a Food Processor was so I could make my own hummus. (This is where you tell me I can make it with a blender and then I tell you, yeah, well not as well).

I've had this hummus recipe (from Lauren's Kitchen) saved in my reader since May! My goal has been to use her recipe as a base to make Sun Dried Tomato Hummus. A week ago, or so, I tried just that - made her hummus and then added sun dried tomatoes and basil. While it tasted good, it was WAY to acidic... to be honest it tasted a little like sick. I knew there was a good hummus in there, it just needed less lemon, or no lemon at all.

Determined to master my sun dried tomato hummus, this past Friday I bought more chick peas and sun dried tomatoes on my way home. I hate to toot my own horn (okay, I LOVE to) but the second time around I hit it out of the park!

Ingredients

1 12-oz can chick peas
2 large cloves garlic

1/3 cup sun dried tomatoes

3-4 leaves fresh basil
2 Tbsp extra virgin olive oil (or sun dried tomato oil)
2 tsp+ tahini (sesame paste)
salt
Pepper

Directions:
1. Drain water from the can of chick peas into a small bowl and reserve.

2. In a food processor, mix together the chick peas with garlic, tomatoes, basil and oil.

3. Add tahini. Start with a tsp and add more to taste.

4. Slowly add some of the liquid from beans for correct consistency, (about 1-2 minutes) until a smooth.

5. Add salt and pepper to taste.

6. Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.