I found this number in my saved recipes to try this weekend when I discovered I had no Kalmata olives for our old stand by – Mediteranean Hummus! I also ended up using a bit of the oil that the tomatoes were packed in for some liquid in the hummus. Definitely yummy and even hubby enjoyed it and he doesn’t like any kind of tomatoes!
5 servings (serving size: 1/4 cup hummus and 4 pita wedges)
- 1/4 cup water
- 2 tablespoons chopped oil-packed sun-dried tomato halves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves
- 1 (15-ounce) can chickpeas (garbanzo beans), drained
Combine water, tomato, salt, pepper, garlic, and beans in a food processor, and process until smooth. Serve with pita wedges.