Sun Dried Tomato Hummus Dip Or Sandwich Cinch Friendly Food

SUN DRIED TOMATO HUMMUS

Steps:

• Pulse garlic in food processor until minced.
• Add sun dried tomatoes, 1 tablespoon oil from tomatoes, and tahini to garlic. Process until tomatoes are finely chopped.
• Drain liquid from canned chickpeas into a small bowl. Transfer chickpeas to a colander and rinse with water.
• Add chickpeas, lemon juice, salt, and cayenne to food processor. Blend for at least 3 minutes or until totally smooth. While blending, add reserved chickpea liquid (or cold water), one tablespoon at a time, to make blending easier and to get desired consistency.
• Pulse in basil until finely chopped. Taste hummus, then season to taste with additional salt and / or lemon juice, if needed.
• Serve hummus with crackers, pita bread or pita chips, and fresh veggies. Enjoy!

SUN-DRIED TOMATO HUMMUS

Steps:

• In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until blended. Place in a serving bowl; sprinkle with basil if desired. Serve with pita chips and/or vegetables.

SUN-DRIED TOMATO HUMMUS

Steps:

• Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
• Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

SUN-DRIED TOMATO HUMMUS DIP OR SANDWICH (CINCH! FRIENDLY)

Steps:

• Drain and rinse garbanzo beans.
• In a food processor or blender, combine garbanzo beans, sun-dried tomatoes, tahini, lemon juice, lemon zest, garlic, dill, and black pepper until smooth. (Pretty much everything goes in here except the paprika and the olive oil!). Set aside.
• Now you choose to cut the 1/2 pita into wedges, slice the vegetables into sticks (keep the cherry tomatoes whole) and top the hummus with the olive oil and paprika and use the hummus as a dip.
• -- OR --
• Open the half pita, shred or julienne the vegetables (cutting the tomatoes in half) and fill the pita first with half the hummus, a bit of the paprika and olive oil, some of the vegetables, and then alternate. Use what's left as a side dip.

SUN-DRIED TOMATO HUMMUS

Steps:

• In food processor, add all ingredients except tomatoes.
• Process until smooth.
• Place in a small dish and add tomatoes mixing evenly.
• Serve with crackers, celery sticks, pita wedges, etc.