The Whole Wheat

At a recent farmer’s market I was tempted by the samples and discovered an amazing sun-dried tomato hummus, made by the lovely folks at East & West Gourmet Afghan Foods. I devoured the container I brought home – I think Brad got to taste some, but maybe not very much. I kept the lid with the ingredient list so that I could try my hand at this dip. Today I cooked a huge batch of garbanzo beans, got some sun-dried tomatoes ready – and here it is, delicious hummus – healthy, fresh, & fast (if you use canned beans – slower but so worth it if you cook up your own batch of chickpeas).

The dip would be perfect with veggies, pita wedges, a spread on a sandwich, or many other inventions I am sure.

Ingredients:

• 4-5 sun-dried tomatoes
• 2 cloves of garlic
• juice of half a lemon
• pinch of salt
• 1.5 c cups garbanzo beans (or 1 can)
• 1/2 t tahini

1. Place sun-dried tomatoes in a small dish. Cover with boiling water and let them soften, about 15-30 minutes. Remove and coarsely chop. Place the tomato in a small food processor bowl.
2. In a small saute pan, roast the garlic cloves. Flip them often until the papery covering blackens and the clove is soft. Squeeze out the flesh and add to the food processor. Add the lemon juice and salt to the food processor also.
3. Run the food procesor until everything is finely chopped and well combined.
4. Add the beans and tahini to the food processor. Process again until the mixture is nicely combined but has some nice chunkiness. Taste and adjust seasonings.