Vegan | Sun-Dried Tomato Hummus

Posted on December 26, 2019

We love this! We eat with endive, carrots sticks, and pita chips.

Yield: about 2 cups

Ingredients

1 15-oz can chickpeas, drained

2 to 4 cloves garlic, minced

1/2 cup loosely packed jarred sun-dried tomatoes, drained

1/4 cup tahini

4 tablespoons fresh lemon juice (about 2 lemons)

1/4 teaspoon kosher salt, or to taste

1 teaspoon dried oregano

1/4 cup olive oil

water to thin, as needed

 

Method

Put all ingredients into a food processor and blend until smooth. Scrape down sides. Add water if needed to thin. Season to taste.

 

(Ref. "Simple Sun-Dried Tomato Hummus" recipe, Minimalist Baker's Everyday Cooking cookbook, page 82.)