Fresh basil may be hard to come by this time of year, but if you can find it, it lends itself well to this hummus.
Sun-dried Tomato Hummus
- 1 19-oz can chickpeas, liquid reserved
- 1/3 cup liquid from the can
- 1/3 cup sun-dried tomatoes (not oil-packed), chopped small
- 1/4 cup (packed) fresh basil
- 2 tbsp lemon juice
- 1 small clove garlic
Combine all ingredients in a food processor and purée until smooth, stopping to scrape down the sides if needed. Serve with vegetables, rice crackers or use as a sandwich spread. Makes 2 cups.
Note: Most sun-dried tomatoes are very high in salt. If you’re used to a no-added-salt diet, it’s worth it to seek out a low-salt brand such as Petrelli.