Last week sometime, I decided that I was feeling Mediterranean. So I made Esther and I a Mediterranean lunch.
Hummus is great served with cut veggies and crackers.
Enjoy!
Hannah
Garlic Sundried Tomato Hummus
1/4-1/3c. Sundried tomatoes
1 can of drained Chickpeas
1/4t. Salt and Pepper (more or less to taste)
a pinch of Cayenne Pepper
1/3c. Tahini
1T. Olive oil
Garlic top-
4 cloves of garlic sauteed in a pan with a little oil till browned, and crunchy. (this would be enough garlic for 2 people)
Put all of the ingredients in a blender till smooth. Top with garlic.
Yields: 3c. hummus
