Recipe Corner: Sun-dried Tomato Hummus

Ingredients

• 2 can chickpeas, drained
• 8 cloves garlic, roasted in olive oil
• 6 sprigs parsley, lightly chopped
• 1.5 tsp sesame oil
• 1.25 oz. sundried tomato, chopped
• 1.5 tsp kosher salt
• 1 fl. Oz. lemon juice – roughly ½ of a lemon
• 3 fl. Oz. olive oil
• 2 fl. Oz. extra virgin olive oil

Directions:

• Add sundried tomatoes to food processor with sesame oil and process until sundried tomatoes are well chopped, 20-30 seconds.
• Add remaining ingredients to the bowl of the food processor, except for the oil, and process for 20-30 seconds longer.
• With the food processor running, slowly add the oil to the chickpea mixture, about another 15-20 seconds.
• Check the seasonings and texture of the hummus. If you prefer smoother

yield = 1 qt