Sun Dried Tomato and Roasted Garlic Hummus
I absolutely love the flavor of those jarred sun-dried tomatoes packed in olive oil. I usually use sun-dried tomatoes for sauces, in my sandwiches or wraps. I wanted to incorporate the sweet, herby, tomatoes into my hummus for another tasty snack! Add it to you're charcuterie board, smear it on a piece of toast, or as a dip appetizer for a crowd.
This one was definitely a hit in my house!
Sun-Dried Tomato and Roasted Garlic Hummus
1 can drained (15 oz) low sodium garbanzo beans
3 tbsp sun dried tomatoes (I used jarred California Sun Dried Tomatoes)
6 garlic cloves
½ tsp crushed red chili flakes
½ tsp salt
¼ tsp cracked black pepper
Half lemon juice (about 1 tbsp)
¼ cup extra virgin olive oil
Preheat a mini frying pan to medium low, add the garlic cloves and drizzle some olive oil. Keep the heat on low and allow to cook down for about 8-10 minutes until soft and slightly toasted. *stir occasionally, keep an eye on it so it doesn’t burn. Turn the heat off, set aside to cool completely.
In a food processor or blender, add the garbanzo beans, garlic, sun dried tomatoes, lemon juice, chili flakes, salt and pepper.
Pulse the ingredients and drizzle in the extra virgin olive oil simultaneously, so it combines together until smooth.
Taste and season with more salt or pepper, if needed.
Place in a serving dish and garnish with sun dried tomatoes and a little drizzle of olive oil.
Allow to chill for a couple hours.
Serve with pretzels, pita chips, carrots, mini bell peppers, cucumber, etc.
Serve immediately or transfer in an airtight container and refrigerate up to 5 days.